Ingredients
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1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes
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1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute
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1 tablespoon finely minced garlic (about 3 large cloves)
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1 tablespoon olive oil
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1 -2 tomatoes, diced
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1/2 cup fresh mushrooms, sliced
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1/4 cup finely minced parsley
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1/2 teaspoon fresh ground black pepper
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12 ounces whole wheat spaghetti or 12 ounces linguine
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2 teaspoons butter or 2 teaspoons margarine
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1 tablespoon flour
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1 cup skim milk or 1 cup 1% low-fat milk
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1/2 cup chicken broth
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1/2 cup grated parmesan cheese
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1/2 cup shredded carrot
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1 cup broccoli floret, steamed for 5 minutes
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1 cup corn kernel (canned,or if fresh or frozen,blanched)
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1 cup sugar snap peas or 1 cup snow peas, blanched for one minute
Instructions
- 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.