Pasta Primavera
A delightfully easy Pasta Primavera recipe in less than 30 minutes. Fresh vegetables and fresh pasta really bring this dish to life! This tried and true recipe is taken from the 2002 Milk Calendar.
- Prep: 15 min
- Cooking: 20 min
Ingredients
- 12 oz (375 g) fresh fettuccine or linguine
- 4 slices bacon chopped
- 3 cloves garlic cloves minced
- 1 onion minced
- 3 medium carrots sliced
- 2 cups (500 mL) broccoli florets
- 1 tbsp (15 mL) dried basil
- 1/2 tsp (2 mL) pepper
- 2 tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) Canadian milk
- 1 cup (250 mL) frozen peas thawed
- 3/4 cup (180 mL) Canadian Swiss shredded or Parmesan cheese freshly grated
- 2 tbsp (30 mL) lemon juice or wine vinegar
- 1 tsp (5 mL) salt
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Preparation
Cook pasta according to package directions. Drain.
Meanwhile, in large skillet, cook bacon over medium-high heat until crisp. Reduce heat to medium; add garlic and onion and cook, stirring, for 3 min. Add carrots, broccoli, basil and pepper; cook, stirring often, for 3 min. Sprinkle in flour; cook, stirring, for 1 min.
Gradually stir in milk until smooth; cook, stirring often, for about 8 min or until thickened. Stir in peas, grated cheese, lemon juice and salt; cook until peas are heated through. Toss with pasta.
Tips
For the Adventurous: Add grated rind of 1/2 lemon with lemon juice. Substitute 8 oz (250 g) asparagus, cut in pieces in place of the broccoli. Substitute 1/4 cup (60 mL) chopped fresh basil for the dried basil.
Healthy Eating Tip: Get Fresh- The fresh pasta in this recipe has the benefit of no added preservatives. Did you know that fresh pasta is also a source of 10 essential vitamins and minerals?
Nutritional information
Per serving| Energy: | 410 Calories |
| Protein: | 19 g |
| Carbohydrate: | 52 g |
| Fat: | 14 g |
| Fibre: | 4.3 g |
| Sodium: | 651 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 28 % / 304 mg |
| Folate: | 58 % |
| Thiamin: | 35 % |
| Vitamin A: | 84 % |
| Vitamin B12: | 35 % |
