Pasta Primavera

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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 lb (500 g) Ontario Asparagus
  • 1 tbsp extra-virgin olive oil
  • 1 Ontario Onion, chopped
  • 1 clove garlic, minced
  • 1/2 lb Ontario Mushrooms, sliced
  • 3/4 cup (175 mL) seeded diced Ontario Greenhouse Tomato
  • 1 Tbsp all-purpose flour
  • 1 can 2% evaporated milk
  • 1/2 tsp each diced basil and salt
  • 1/4 tsp 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

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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