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 tomato, 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.