Pasta Primavera

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
Yields 6 servings
pasta primavera

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) 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

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?

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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 %