Prep 1 hr
Cook 1 hr
Courtesy Of Ms. Jane Brody and her Good Food Cookbook printed in 1985. We loved this stuff,and I made it a lot on weekends, especially in the summer when vegetables were cheap and abundant,before that Kiddo came along. I'd usually make more pasta,since I was going through all the work anyway,and more of the vegetables we liked the best. It would usually last us for about 3 meals. It is very time consuming, but,really worth it when you're finished. And like any recipe, feel free to add any other vegetable or seasoning you like.
- 1 cup broccoli floret, 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 kernel (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 carrot
- 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
- Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- 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.
I'm not leaving any stars because I don't know what went wrong. I doubled the sauce recipe, but it didn't thicken, and the cheese didn't melt, just clumped. The flavor was good, but the sauce was way too thin, and there were little mounds of cheese everywhere.
This makes a lot! We could have halved the recipe and still had plenty. I read some of the reviews about the sauce being thin, so I used cream instead of milk. I hate to say it, but my sauce was still thin. Regardless, the family still enjoyed it. Next time I will play with the veggies to suit my families personal tastes. I will also add some seasoning, as we all added additional parm, fresh grated pepper and used the garlic and sea salt grinder.
This was a nice summer dinner. I didn't measure the vegies and in the end wished I had added more. This is a good basic recipe. I think next time I will play with the spices to add a punch as it came out pretty mild. thanks for the great recipe!