Pasta Primavera  

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.

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