The "Perfect" Pasta Primavera

Recipe by HEP MEP
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.