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.