Pasta Primavera

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Very good. I had almost every ingredient on hand. At the very end I stirred half a cup of heavy cream into the vegetables to make a creamy sauce. Worked extremely well.

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We had this for dinner with the children and grand children, they loved it and my wife loved it and I really loved it. I cooked it just as the recipe said, no need to change anything, it was outstanding. This will be a "go to" from now on.

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I stayed true to the recipe, but just used the fresh veggies I had in the frig and I julianned them and added more garlic. I did prechop everything though just because the cooking times were so precise. Parmesan is a must. It came out great!

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I made this recipe using veggies I had on hand and followed the rest according to Emeril's recipe. It was delicious.

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Wow! What a great recipe! Had it tonight with first of the season, veggies from my garden, So good! Thanks.,

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This is great -- although a lot of chopping. Both my husband, who doesn't like pasta, and my college-aged son loved it. I reduced the amount of pasta to about 3/4 pound, and will reduce it to 2/3 pound next time. I'm not that big on carbs. The veggies were crispy and nice -- excellent. I wouldn't leave out the parmesan -- that's the best part. Also, I doubled the salt in the pasta water, and I may add more next time. Taste your water -- that's the best way to gauge your salt. I'm a cooking light, lower salt sort of person, and I still thought the salt in the pasta was light. But maybe my pot was larger and had more water than his.

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My husband and I love this dish. I use broccoli instead of the asparagus only because the asparagus was bad at the grocery store the first time I made this. I have made this several times this summer. It is easy and great for dinner even on a hot day. This is great left over, too.

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Light and fresh full of veggies! I used brocc. instead of asparagus, and added fresh mushrooms too! Added chix stock to the pasta water, seasoned my veggies with thyme, and italian seasoning, and 2 tablespoons of fresh chooped garlic, salt, pepper, and crushed red pepper. Substituted grape tomatoes, leaving them whole, used a mini rigatoni pasta. Really turned out great! My son loved it! Would be absolutley awesome with a nice piece of grilled chicken, marinated in italian dressing! slice it up, and top it with the chix.! Yummo! Oh and i also added fresh whole basil leaves too!! A real hit, will make it again, next time with chix! Also, i used 1 cup of the liquid from the pasta water, not a 1/2 cup. Thanks for trhe base recipe Emeril! :-

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This recipe was easy to do. I am a slow cook and am not very good over all at it, but I was able to make it all in 1/2 hour! I didn't have any tomatoes so I used a can of tomatos and it still came out pretty good. Though I though it lacked hearbs so I added some thyme.

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This dish came out wonderful. I added a few of my own touches, depending on what I had on hand. I used campanelle pasta, substituted broccoli for the asparagus, added mushrooms, and used crushed red pepper flakes instead of the black pepper. Don't be afraid to use more olive oil if you think the dish needs a little more liquid. I also cooked the vegetables for much longer than the recipe directs- it made them softer.