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.
1890 could be called “the year the human diet started to go downhill”. That was… Read More
DEAR DR. RONA: My brother has been suffering from swollen feet and legs for several… Read More
It was the incessant itching that really got to Jessie* and had her running regularly… Read More
A Personal Report by Dwight Kalita, PhD Atrial fibrillation (A-fib) is a worldwide epidemic affecting… Read More
The paws of our four-legged pals are hardy, yet incredibly vulnerable. Whether your pets are… Read More
The rising popularity of weight-loss drugs worldwide is causing increasing concern amongst researchers and health… Read More
This website uses cookies.
Read More