Thank you for checking me out. I hope you'll love it!

Please do. You won't be sorry🤗

You are welcome. 😉

Thank you ma'am. Hope you'll enjoy it.

Thank you for visiting my Foodlove with Anna, I'm glad you enjoyed the recipe. Hopefully you'll come back for future videos. John Fry

You're gonna love it!

Maria Canlas of course I'm smiling (ear to ear). Thank you for you praise and support, please continue watching and BOLO for more delicious food vids.

Thank you so much!

@@foodlovewithanna7203 You are very WELCOME !!!

Thank you!

Denise D'Agostino thanks for subscribing and be on the lookout for me vids coming soon.

ying1985 thank you so much. Glad your kids enjoyed. I'll have new vids coming really soon so stay tuned!

I hope if becomes one of your new favs. Enjoy and thanks for watching!

Thank you!

Very kind of you. I'm over here grinning from ear to ear. Thank you so much. 🤗

Terri Roberts thank you for watching. Please keep stopping by.

Thank you! You are kind🤗

Thanks! It's pretty easy to make too. I hope you'll give it a try.

I made it Saturday for my sisters housewarming. It was a complete hit with the crowd.

You're very welcome. Thank you for watching.

Thank you! You should try it 😁

I'm so happy you enjoyed it. A vegan version sounds great! Thank you for watching.

Awww thank you. I'm glad you enjoyed it.

Hey... just about to hit the kitchen and try out the recipe. I actually wrote out most of the steps from the prepping and cooking parts of the video (did add herbs de provence to the list): Directions Prep Cut veggies according to the Ingredient List description. Cooked pasta al dente in salty water. Place all veggies (except garlic) into a large mixing bowl and coat generously with oil olive. Add salt and pepper (to taste) Add Herbs de Provence (Fennel Seeds, Thyme, Sage, Marjoram, Rosemary, Bay leaf, parsley (or chervil), oregano, summer savory (or mint) and tarragon. Roast veggies in a 450℉/230℃ preheated oven for 20 minutes (at 10 minutes turn the pans 180 degrees and toss for even cooking) Remove veggies from oven and spread on cooking tray(s) to cool. Make the sauce… Add butter and oil to a skillet on medium-high heat. Add the garlic and cook/stir until fragrant (about 2 minutes). Add all purpose flour (2 TB) and stir/cook until the flour is incorporated into the butter/oil olive (about 3 minutes). Add chicken stock and stir while cooking until it thickens (3-4 minutes) Check for flavor and add salt/pepper to taste and stir in completely. Add a splash of heavy cream and stir while cooking until the sauce is smooth and creamy (about 3-4 minutes). Change heat setting to low. Add al dente pasta to the sauce and toss so each piece of pasta is coated with sauce Add roasted veggies and toss gently to combine with the pasta and sauce. Add the parmesan cheese and basil and toss gently to ensure everything is well combined. Move the pasta primavera to a large dish and serve immediately. (Maybe this can help someone. Until I cook something a few times, I need instructions like this. Thank you Anna. I can email it too if that's better.)

Gracias senora. Eres tan amable.

John Ruschki you are very welcome. Thank you for stopping by.

You are most welcome Mr. Smith. Thanks so much for watching I hope you'll be back.

I know too well what hotel life is like. It seems fun at first but the longer you're there the less fun it seems and you start to really miss the comforts of home like preparing meals in an actual kitchen. Hang in there, when you're able to be in your own kitchen you'll love this recipe, it's delicious and comforting. Thank you for watching.🥰

Danke schon! Keep watching for new vids.

Thank you so much. You should make some, it's my go to for something filling.

@@foodlovewithanna7203 I sure will. Please continue to make videos. Your recipes look amazing.

Thank you. I too continue to use it as it never disappoints. Thank you for watching my videos, you are appreciated.💓

Ghost I agree! It cuts the prep time by about a third.

Trust me, I understand. I'd be lying though if I said it wasn't worth it because it definitely is. One day when you're feeling adventurous you should definitely try it. It's far superior to any similar prepackaged item. You'll love it!

Thanks for watching. The sauce can be achieved without flour if necessary however, this dish isn't going to be for someone that's carb conscious since it's a pasta dish. The added carbs for the sauce are somewhat small in comparison to the ones you'd get from the pasta. I'll be bringing new vids very soon. I'm doing a keto/low carb series. I'll feature dishes that are suited for carb conscious eaters. You should stay tuned.

: ) I don't mind some carbs when justified or necessary, I just prefer doing without the unnecessary ones. I like pasta and bread too! Maybe you are right, the flour is minimal and could be kept if it helps the sauce; so I would then substitute the heavy cream with a lighter cream instead. But I like your recipe.

Hello. Feel free to make this dish your way, using what ever tools products or utensils you want. That’s the beauty of creating delicious cuisine, the ability to be creative. I personally have never had any issues with heavy metals leaking into my food from aluminum foil but thank you for your comment.

@@foodlovewithanna7203 just want to help everyone be as healthy as possible 🙏 it's not something you can taste but there are cumulative effects for health later in life

If you say so.