Skillet Pasta Primavera
This dish—created in the 1970s by the owner of Le Cirque in New York—is a sure winner with guests. But for the cook, it’s a labor of love. Could we streamline the recipe so it could be made in one skillet?
This dish—created in the 1970s by the owner of Le Cirque in New York—is a sure winner with guests. But for the cook, it’s a labor of love. Could we streamline the recipe so it could be made in one skillet?
This is a members' feature.