Ingredients:
1 1/2 cups chopped onions
2 minced garlic cloves
1 medium carrots, diced
2 tablespoons olive oil
1 red bell peppers or 1 green bell peppers, diced
3 cups sliced mushrooms
1 medium zucchini, diced
1 tablespoon chopped fresh basil or 1 teaspoon dry basil
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
1 pinch oregano
salt & pepper
2/3 cup dry white wine
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 lb cooked pasta
1 cup diced tomatoes
Directions:
Saute onion, garlic& carrots in oil till onion is translucent.
Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
Stir in wine, cover, and cook about 10 minutes until veggies are tender.
Melt butter in a small saucepan and whisk in flour.
Cook for 1-2 minutes then add milk gradually.
Stir constantly.
Cook till thickened; set aside.
Add tomatoes to veggies and cook 2 minutes.
Add the butter/flour mix.
Serve over pasta.
Servings: 4-6
Time preparation: 20 min.
Time total: 45 min.