Light Pasta Primavera Recipe
Tagged in Pasta
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Directions
Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated. Stir in flour; cool, stirring, for 1 minute. Pour in milk; cook, stirring, for 5 minutes or until thickened. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and remaining basil, toss again.
Ingredients
- 1 pound asparagus
- trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 onion
- chopped
- 2 cloves garlic
- minced
- 2 cups sliced mushrooms
- 2 carrots
- sliced
- 1 large zucchini
- chopped
- 1/2 cup fresh basil
- chopped
- 3/4 tablespoon salt
- 1/2 tablespoon pepper
- 2 tablespoons all-purpose flour
- 1 14 oz. can evaporated lowfat milk
- 12 ounces fusilli
- 1/3 cup freshly grated parmesan cheese
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