Cheesy Pasta Primavera

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Enjoy this primo primavera infused with Roth’s Organic Cheddar cheese.


  • ½ pound pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose Flour
  • 2 cups milk, warmed
  • 2½ cups Roth® Organic Cheddar cheese, shredded
  • 8 spears asparagus, blanched, coarsely chopped
  • ¼ cup sundried tomatoes, julienned
  • 1 cup frozen artichoke hearts, thawed
  • 1 cup fresh spinach


  1. Cook pasta 8 minutes, or until al dente. Drain, rinse and set aside.
  2. Melt butter in a large skillet over medium-low heat; add garlic and stir in flour. Cook, stirring constantly, for approx. 1 minute until the mixture is bubbly and seems to double in size.
  3. Slowly stir in warm milk, increase heat to medium and whisk frequently until sauce starts to simmer. After sauce simmers for 1 minute, return heat to medium-low.
  4. Add Roth® Organic Cheddar one handful at a time, and stir until incorporated. Stir in asparagus, tomatoes, artichoke hearts and cooked pasta. Warm throughout, approx. 3-5 minutes.
  5. Add spinach, let wilt and serve immediately.
  6. Variation: Replace flour and milk with one 14-ounce jar of Alfredo sauce and ½ cup of milk.