Ingredients:
1 carrots, sliced into 1/2-inch pieces ( 1/2 cup)
1 cup broccoli florets
1/2 cup cauliflower florets
3 tablespoons butter or 3 tablespoons margarine
6 ounces spinach linguine (or a mix of the two) or 6 ounces plain linguine ( or a mix of the two)
1 cup mushrooms, sliced
2 tablespoons flour
1 tablespoon parsley, snipped
1/2 teaspoon dried basil
1 1/4 cups milk
6 ounces deli ham, sliced into bite-sized strips
1/2 cup cheddar cheese, shredded ( 2 ounces)
Directions:
In a Dutch oven or large saucepan, saute carrots, broccoli, and cauliflower in 1 tbsp butter for 2-3 minutes.
Add pasta and boiling salted water, and boil until pasta is tender, but still firm, and vegetables are tender-crisp (10-15 minutes), stirring occasionally.
Drain; keep warm.
Melt remaining 2 tbsp butter and saute mushrooms in until tender.
Blend in flour and seasonings, stirring continuously until flour is light golden brown.
Add milk, and cook, stirring continuously until thick and bubbly.
Add ham and cheese; continue to stir until cheese melts.
Pour sauce over pasta and vegetables, and toss to coat.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.