Light Pasta Primavera


Light Pasta Primavera

When you’re in the mood for something light and “springy”, pasta is probably one of the last things that come to mind. The word primavera literally translates to Spring, and without all the butter, cream, and loads of cheese with a skimpy portion of whatever leftover veggies are in the kitchen like most restaurants serve as their primavera, it can be the perfect dish for a warm spring night out on the patio.


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


Procedures: 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.

Keywords: Light Pasta Primavera

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