From the Vitality Food Feature ‘SUMMER PASTA SALADS‘.
This recipe is courtesy of Foodland Ontario.
Rich with no cream, this luscious primavera sauce is ready in minutes as a true celebration of Spring. (Makes 4 servings.)
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.
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.
3) Meanwhile cook pasta. Serve sauce immediately over pasta sprinkled with cheese and parsley.
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