Pasta Primavera


  1. Heat olive oil on the stove, add minced garlic, onion, and other raw vegetables
  2. Add 1/4 cup white wine, let reduce by half
  3. Add some reserve pasta water (with starch) or consider adding 1/2tbsp or 1tbsp of cornstarch mixed with water, or start with a roux base (butter, flour)
  4. Add 1/4 cup cream, or to desired thickness/sauce quantity
  5. Once reduced to desired consistency, add sun-dried tomatoes and other vegetables that do not require much cooking, such as spinach or leftover vegetables that were previously cooked
  6. Consider fresh grated dry salty cheese, such as parmesan or asiago
  7. Pour over cooked pasta, mix, and serve.