Friday, July 30, 2010

Working Mom's Recipe of the Week

Pasta Primavera
Servings = 6
Time = 30 min

1 lb rotini pasta
1/2 onion, diced
2 T olive oil
2 heaping T flour
1 c chicken or vegetable broth
2 c milk
1/2 t dried basil
2 T olive oil
2 carrots, sliced
1 small head of broccoli, cut
1 small zucchini, sliced
1 small yellow squash, sliced
8 button mushrooms, halved
Parmesan cheese, shredded

Cook pasta according to package directions, omitting the oil. In a small sauce pan, saute the onions in olive oil until opaque. Stir in flour until it is moist. Slowly add the chicken broth while stirring until the flour is thoroughly mixed in. Add the milk. Add salt, pepper and basil. Slowly bring to simmer, stirring occasionally until the sauce has thickened. Remove from heat to allow further thickening.

Meanwhile in a large skillet, heat olive oil over medium heat. Add carrots and saute to just tender. Add broccoli and saute until just tender. Add zucchini, yellow squash and mushrooms. Continue sauteing to desired consistency. Pour sauce over veggies.

In a large bowl, mix pasta and veggies in sauce. Sprinkle with cheese. Serve with additional cheese.

Notes - You can use any summer veggies and herbs (fresh or dried) in this dish. Or you could add chicken.

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