The "Perfect" Pasta Primavera

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.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 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

• SAUCE

• 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

1. Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
2. In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
3. Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
4. Add this to the reserved vegetables, tossing ingredients gently to combine them well.
5. To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
6. -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
7. Stir in the Parmesan and basil,and heat the sauce over med.
8. -lowflame,stirring until cheese is melted.
9. Pour the sauce over the veggie mixture and toss gently to coat.
10. Cook the spaghetti or linguine al dente,drain and keep warm.
11. 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.