Ingredients:
1 cup broccoli florets, steamed for 5 minutes
1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes
1 cup sugar snap peas or 1 cup snow peas, blanched for one minute
1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute
1 cup corn kernels ( canned,or if fresh or frozen,blanched)
1 tablespoon finely minced garlic ( about 3 large cloves)
1 tablespoon olive oil
1 -2 tomatoes, diced
1/2 cup fresh mushrooms, sliced
1/2 cup shredded carrots
1/4 cup finely minced parsley
1/2 teaspoon fresh ground black pepper
12 ounces regular spaghetti or 12 ounces whole wheat spaghetti or 12 ounces linguine
2 teaspoons butter or 2 teaspoons margarine
1 tablespoon flour
1 cup skim milk or 1 cup 1% low-fat milk
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1/4 cup finely minced fresh basil or 1 teaspoon dried basil
Directions:
Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchini?- or squash,and corn) as indicated, combine them and keep them warm.
In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
Add this to the reserved vegetables, tossing ingredients gently to combine them well.
To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
-lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
Stir in the Parmesan and basil,and heat the sauce over med.
-lowflame,stirring until cheese is melted.
Pour the sauce over the veggie mixture and toss gently to coat.
Cook the spaghetti or linguine al dente,drain and keep warm.
Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.
Servings: 4-6
Time preparation: 60 min.
Time total: 120 min.