This recipe is taken from the 2002 Milk Calendar. A delightful way to welcome the Summer season. Fresh vegetables and fresh pasta really bring this dish to life!
- Prep: 15 min
- Cooking: 20 min
- 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) 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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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.
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 informationPer serving
Top 5 Nutrients
|Calcium:||28 % / 304 mg|
|Vitamin A:||84 %|
|Vitamin B12:||35 %|