Little less than half a box of rotini or similar
1/2 a yellow squash
1/2 a zucchini
2-3 carrots
1/4 green pepper
bunch of green onions
half a bulb of garlic, chopped
whatever other green veggies are available (string beans, peas, asparagus, etc)
some skim milk (1.5 cups, maybe? just eyeballed)
1/2 stick of butter
few tablespoons of flour
several tablespoons Parmesan cheese
Italian spices
Directions:
Slice veggies into bite-sized chunks roughly the length of the pasta.
Start water boiling.
Saute little more than half the garlic in a large pan.
Add veggies, keeping heat low and stirring frequently so stay firm.
When vegetables are within 8 minutes of being done, add pasta to water and start cooking cream sauce.
Use some of the butter to saute remaining garlic in a sauce pan, being sure to avoid too much browning.
Mix milk, flour, remaining butter, Parmesan and Italian seasonings in bowl, and add to saucepan, stirring constantly to avoid clumping, but allowing time for sauce to thicken. If too thick, add milk, too thin add flour.
Strain pasta then transfer to large bowl.
Add veggies, and toss with cream sauce.
Can add grilled chicken or sausage to pasta.
Slice veggies into bite-sized chunks roughly the length of the pasta.
Start water boiling.
Saute little more than half the garlic in a large pan.
Add veggies, keeping heat low and stirring frequently so stay firm.
When vegetables are within 8 minutes of being done, add pasta to water and start cooking cream sauce.
Use some of the butter to saute remaining garlic in a sauce pan, being sure to avoid too much browning.
Mix milk, flour, remaining butter, Parmesan and Italian seasonings in bowl, and add to saucepan, stirring constantly to avoid clumping, but allowing time for sauce to thicken. If too thick, add milk, too thin add flour.
Strain pasta then transfer to large bowl.
Add veggies, and toss with cream sauce.
Can add grilled chicken or sausage to pasta.
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