Light Pasta Primavera
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
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
Methods/steps
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
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
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