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Pasta Saves the Day!

Pasta Primavera
Rich with no cream, this luscious primavera sauce is ready in minutes as a true celebration of Spring.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes 4 servings
1 lb (500 g) Ontario Asparagus
1 tbsp (15 mL) extra-virgin olive oil
1 Ontario Onion, chopped
1 clove garlic, minced
1/2 lb (250 g) Ontario Mushrooms, sliced
3/4 cup (175 mL) seeded diced Ontario Greenhouse Tomato
1 tbsp (15 mL) all-purpose flour
1 can (385 mL) 2% evaporated milk
1/2 tsp (2 mL) each diced basil and salt
1/4 tsp (1 mL) each nutmeg and black pepper
1 lb (500 g) fusilli pasta
1 cup (250 mL) freshly grated Parmesan or Asiago cheese
1/4 cup (50 mL) chopped fresh parsley

Break off and discard tough ends from asparagus; cut into 1-1/2-inch (4 cm) pieces. In large pot of boiling salted water, cook asparagus for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside.

In same saucepan, heat oil over medium-high heat. Add onion, garlic, mushrooms, and tomatoes; cover and cook for about 5 minutes or until onion is softened. Stir in flour. Gradually stir in milk; cook, stirring, until thick enough to coat back of spoon, 3 to 5 minutes. Stir in basil, salt, nutmeg, pepper and reserved asparagus. Heat through.

Meanwhile cook pasta. Serve sauce immediately over pasta sprinkled with cheese and parsley.

Nutritional Information:
1 Serving:
Protein: 28 grams
Fat: 14 grams
Carbohydrates: 65 grams

Fettuccine in a Zucchini, Mushroom
and Saffron Cream Sauce (Serves 4)


1 lb. or 400 gr. fettuccine pasta, fresh or dry

For the Sauce:

½ onion, chopped
3 Tbsp. or 45 ml. extra virgin olive oil
medium zucchini, sliced in half lengthwise and then in half moons
4 ozs. or 115 gr. mushrooms, sliced
1 Tbsp. or 15 ml. flour
1 cup or 250 ml. broth
½ cup or 125 ml. 35% cream
1 envelope saffron (diluted in broth)
salt and pepper
pinch parsley


Bring a pot of salted water to a boil and cook pasta.

For the sauce:

In the meantime, sauté the onion with the olive oil and add zucchini. After about 4- minutes, add the mushrooms. When the water released by the mushrooms has evaporated, incorporate the flour and the broth. Cook for 5 minutes and saffron and cream. Reduce for 5 minutes. Adjust taste with salt and pepper.

Drain the fettuccine and pour sauce over top and sprinkle with parsley.

Fresh Salmon Sauce for Pasta
(Serves 4 – 6)

1 shallot, finely chopped
6 green onions, julienned
8 oz. or 225 gr. asparagus or green beans, cut in pieces and blanched
8 oz. or 225 gr. fresh salmon cut into small pieces
juice of ½ a lemon
1 Tbsp. or 15 ml. parsley, chopped
1 Tbsp. or 15 ml. capers, chopped
2 Tbs. or 30 ml. extra virgin olive oil
1 cup or 250 ml. tomato sauce
2 tsp. or 10 ml. lemon rind, julienned for garnish


1. Sauté the shallot, green onions, asparagus or green beans for about 3-4 minutes.
2. Add salmon and keep cooking for another 5 minutes.

3. Add the lemon juice, capers and parsley. Add tomato sauce and simmer for 2-3 minutes.

4. * If desired, add a little cream to make the sauce pink.

5. Pour sauce over pasta and serve garnished with julienned lemon rind.

Penne Arlecchino
(Serves 4)

About 1lb. or 400 gr. Penne pasta
2 oz. or 60 ml. olive oil
½ medium red onion
1 clove garlic, crushed
½ red pepper, diced
½ yellow pepper, diced
3 oz. or 85 gr. frozen peas
1 medium tomato, diced
10 black olives
10 green olives
2 cups or 500 ml. tomato sauce
2 tsp. or 10 ml. parsley, finely chopped


1. In a skillet, add the oil and sauté the onion, garlic. Add the peppers, peas, tomato and olives for about 5 minutes. Add the tomato sauce and continue to cook for another 5 minutes. Add the parsley at the end.
2. Boil the pasta in a large pot with salted water until al dente. Toss the sauce with the penne.

courtesy of -


Penne, Tomato and Chicken Pronto

Ontario Field or Greenhouse Tomatoes provide many new ideas to keep pasta lovers coming back for more. The ongoing love affair with pasta is far from over. This version can be prepared with a wide variety of pasta from penne and fusilli to bow shapes or more traditional macaroni.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves 4
2 cups (500 mL)
penne pasta
3 tbsp (45 mL) olive oil
1 lb (500 g) boneless chicken breasts,
cut into narrow strips
2 cloves Ontario Garlic, minced
1/2 cup (125 mL) sherry, white wine or chicken broth
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 medium Ontario Greenhouse Tomatoes, coarsely chopped
4 Ontario Green Onions, sliced
8 pitted black olives, sliced
1/4 cup (50 mL) grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, heat oil in large frypan. Sauté chicken with garlic until lightly browned. Add sherry, thyme, oregano, salt and pepper; simmer 3 to 4 minutes. Stir in tomatoes, onions and olives; simmer about 2 minutes. Drain pasta; add chicken mixture and Parmesan cheese and toss well to combine.

Nutritional Information:
1 Serving:
Protein: 31 grams
Fat: 16 grams
Carbohydrates: 34 grams
Calories: 404

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