Fusilli Primavera


Fusilli Primavera
 
Author:
Recipe type: Entree
Ingredients
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms, drained
  • 2 medium carrots, sliced
  • 1 large zucchini, chopped
  • ½ cup fresh basil, chopped
  • ¾ tablespoon salt
  • ½ tablespoon pepper
  • 2 tablespoons all-purpose flour
  • 14 ounces evaporated milk
  • 12 ounces fusilli
  • ⅓ cup Parmesan cheese, grated
Instructions
  1. Sauté onion, garlic and mushrooms in the olive oil over medium-high heat for 5 minutes.
  2. Stir in carrots, zucchini, asparagus, 2 tablespoons basil, 2 tablespoons water, salt and pepper. Cover and cook over medium heat for 5 minutes.
  3. Uncover and cook 2 minutes to evaporate excess liquid.
  4. Remove from heat and stir in flour for 1 minute. Add milk and put back on heat.
  5. Stir until thickened, about 5 minutes.
  6. Meanwhile, in large pot of boiling water, cook fusilli until al dente.
  7. Drain and toss and with sauce.
  8. Sprinkle with Parmesan and remaining basil, then toss again.
  9. Divide into heated bowls and serve.

 

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