I love the concept of Pasta Primavera but it so frequently comes in a heavy (i.e. inedible) cream sauce, which totally ruins it for me. I decided to just try it without the cream but use a little extra Parmesan, a bit of white wine and olive oil instead. The results were delicious!
Of course I don’t remember the exact proportions… as you probably know by now I am no measuring cup toting gal. Here is a list of ingredients that I used though and the order in which I used them:
Chopped onion, baby ‘bellas, red pepper, green beans, carrots, zucchini, and summer squash
Halved cherry tomatoes
Salt & Pepper
Dry white wine
Good fresh grated Parmesan cheese
Saute all veggies until just tender in a bit of olive oil (adding a tab of butter never hurt anyone either). Add salt & pepper as you stir.
In the meantime make your ravioli.
Right before you are about to toss the pasta with the sauce, add your wine (just a splash really) and then add you cheese while stirring so as not to get any clumps. Et voila! the sauce will be more like a salsa but the tomato juices, wine and cheese should still adhere to the ravioli a bit. Buon appetito!