Light Pasta Primavera
This is a slightly more complicated recipe with our vegetarian readers in mind! Actually, this is just an all-around good recipe, and if you MUST, you can always toss some cooked shrimp in! Viva Italia!
Light Pasta Primavera
1 lb asparagus, trimmed and cut into 1-inch pieces
1 T butter
1 onion, chopped
2 cloves garlic, minced
2 c sliced mushrooms
2 carrots, sliced
1 large zucchini, chopped
1/2 c chopped fresh basil
3/4 t salt
1/2 t pepper
2 T all-purpose flour
14 oz can 2% evaporated milk
12 oz fusilli
1/3 c freshly grated Parmesan cheese
Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 T 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.
vegetarian, Italian, lowfat, recipes
July 25th, 2007 at 1:17 am
Mmmm, I can imagine how tasty this is when I take a look at all the yummy ingredients.
I see I’ll have to come back to this blog more regularly…