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Pasta Primavera

For pasta and vegetable lovers, this soothing dish suits both. Adding a crisp salad, adds crispness to the meal.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serving: 5 to 6 servings

Ingredients:

•   30 mL (2tbsp) olive oil
•   1 onion, chopped
•   250 mL (1 cup) sliced mushrooms
•   500 g (1 bag) Europe's Best® Nature's Balance, frozen
•   175 mL (3/4 cup) Regular Carnation® Evaporated Milk or whipping cream
•   50 mL (1/4 cup) butter
•   175 mL (3/4 cup) grated Parmesan cheese
•   2 mL (1/2 tsp) salt
•   1 mL (1/4 tsp) pepper
•   Pinch nutmeg
•   250 g (8 oz) fettucine or spaghettini or favourite pasta
•   50 mL (1/4 cup) shredded fresh basil

Preparation:

1.  In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 2 minutes, until softened. Add Europe’s Best Nature’s Balance. Cover and cook, stirring to break up vegetables, until just cooked. Add Carnation milk, butter, cheese, salt, pepper and nutmeg. Turn heat to low.
2.  While vegetables are cooking, cook pasta in a large amount of boiling salted water for 8 to 10 minutes, until tender but firm. Drain well and place in a large serving dish. Pour sauce over. Toss to combine. Sprinkle with basil.

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