'Primavera' or spring vegetable sauce is very easy to make and amazingly healthy. It's low fat, but doesn't taste it!
Very easy and quick to make. Loved the fact that I could enjoy my fresh veggies yet let dinner cook while I relaxed with a glass of wine with my husband. I'm not used to a tomato-based primavera sauce though so to me it was more like a garden vegetable marinara type of sauce. It was very flavorful and we will have it again. I used vegetable broth instead of just water. Also, we prefer our broccoli to be a little crisper, and not quite as cooked through, so next time I'll add it toward the end - perhaps the last 5-7 minutes so it will have that nice fresh green color to it and fresher taste. Thanks for contributing the recipe. Went great with a salad and sourdough bread. - 29 Aug 2002 (Review from Allrecipes USA and Canada)
Excellent. We always serve this to guests, especially vegetarians. We find that it's best to add the broccoli in the last 15-20 minutes of cooking so it isn't overdone. We have made it with tomato sauce instead of tomato paste and it works well, although it is a bit runnier. - 03 Dec 2002 (Review from Allrecipes USA and Canada)
This recipe was incredibly bland. If I made this again, I would not cook the veggies for as long as directed since they all turned into much at about 30 minutes. - 03 Apr 2003 (Review from Allrecipes USA and Canada)