Mediterranean Raclette Pasta Primavera

Cook Time
Enjoy this primo primavera infused with Roth’s Mediterranean Raclette.


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


  1. Cook pasta approx. 8 minutes, till 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® Mediterranean Raclette 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.