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Pasta Primavera |
Rich with no cream, this luscious primavera sauce is ready in minutes as a true celebration of Spring.
| Preparation Time: | 15 minutes |
| Cooking Time: | 20 minutes - Makes 4 servings |
| 1 lb (500 g) | Ontario Asparagus |
| 1 tbsp (15 mL) | extra-virgin olive oil |
| 1 | Ontario Onion, chopped |
| 1 | clove garlic, minced |
| 1/2 lb (250 g) | Ontario Mushrooms, sliced |
| 3/4 cup (175 mL) | seeded diced Ontario Greenhouse Tomato |
| 1 tbsp (15 mL) | all-purpose flour |
| 1 can (385 mL) | 2% evaporated milk |
| 1/2 tsp (2 mL) | each diced basil and salt |
| 1/4 tsp (1 mL) | each nutmeg and black pepper |
| 1 lb (500 g) | fusilli pasta |
| 1 cup (250 mL) | freshly grated Parmesan or Asiago cheese |
| 1/4 cup (50 mL) | chopped fresh parsley |
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.
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.
Meanwhile cook pasta. Serve sauce immediately over pasta sprinkled with cheese and parsley.
