Luxury on a Budget: Pasta Primavera With Light-Bodied Wines

Issue: April 30, 2007

By lightly blanching the vegetables in this variation on the classic pasta dish, you'll soften some of the sharp flavors that make fresh produce a wine-matching challenge. Asparagus is notoriously tough to match with wine, but the fresher and thinner the spears, the better they'll get along with just about any light-bodied white.

For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories