Rich with no cream, this luscious primavera sauce is ready in minutes as a true celebration of Spring.

Preparation Time:

Cooking Time:

Servings: 4

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Ingredients

  • 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 of diced basil and salt
  • 1/4 tsp (1 mL) each of 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

Instructions

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.

Nutritional information

  • Protein: 28.0 grams
  • Fat: 14.0 grams
  • Carbohydrates: 65.0 grams
  • Calories: 498