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Pasta primavera

Pasta primavera

By Alexander Ferreira
20’ Prep time
15’ Cook time
35’ Total time
498 Calories
4 Serving

Summary

Rich with no cream, this luscious primavera sauce is ready in minutes as a true celebration of spring.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Break off and discard tough ends from asparagus; cut into 1-1/2-inch (4 cm) pieces. In large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside.
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Step 2

In same saucepan, heat oil over medium-high heat. Add onion, garlic, mushrooms, and tomatoes; cover and cook for about 5 minutes or until onion is softened. Stir in flour. Gradually stir in milk; cook, stirring, until thick enough to coat back of spoon, 3 to 5 minutes. Stir in basil, salt, nutmeg, pepper and reserved asparagus. Heat through.
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Step 3

Meanwhile cook pasta. Serve sauce immediately over pasta sprinkled with cheese and parsley.

Ingredient

  • All-purpose flour
    All-purpose flour
    15 ml
  • Ontario asparagus
    Ontario asparagus
    500 g
  • Freshly grated parmesan or asiago cheese
    Freshly grated parmesan or asiago cheese
    250 ml
  • Garlic, minced
    Garlic, minced
    1 clove
  • Chopped fresh parsley
    Chopped fresh parsley
    50 ml
  • 2% evaporated milk
    2% evaporated milk
    385 ml
  • Ontario mushrooms, sliced
    Ontario mushrooms, sliced
    250 g
  • Onion, chopped
    Onion, chopped
    1 ontario
  • Seeded diced ontario greenhouse tomato
    Seeded diced ontario greenhouse tomato
    175 ml
  • Extra-virgin olive oil
    Extra-virgin olive oil
    15 ml
  • Each of nutmeg and black pepper
    Each of nutmeg and black pepper
    1 ml
  • Each of diced basil and salt
    Each of diced basil and salt
    2 ml
  • Fusilli pasta
    Fusilli pasta
    500 g
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