- 8 oz. linquine
- 1 small summer squash, thinly sliced*
- 10 oz. asparagus spears, 2" pieces*
- 8 oz. baby carrots, quartered lengthwise*
- 1 C fancy peas, defrosted
- 1 recipe white sauce (below)
- 3/4 C shredded parmesan
Add pasta to large pot of rapidly boiling, salted water. Cook 4 minutes. Add all vegetables except peas to pot with pasta. Cook until vegetables are tender and pasta is al dente. Drain immediately and transfer to large serving bowl. Add peas and toss to mix.
Prepare white sauce according to recipe. While still hot, add 1/2 cup shredded cheese and stir until melted. Pour cheese sauce over pasts-vegetable mixture and lightly toss to mix. Serve immediately, garnished with remaining 1/4 cup shredded cheese and optional grape tomato halves.
*Vegetables can be substituted with others, such as broccoli, cauliflower, red peppers, etc. usually in threes, which makes a nice presentation.
4 T sweet butter
4 T all purpose flour
2 C milk
salt and pepper to taste
Melt butter on high in a 1 quart microwave-safe bowl, about 20 to 30 seconds. Stir in flour, using spoon to break up lumps, until smoothly blended. Add milk, salt and pepper and stir until completely blended. Microwave on high, pausing to stir every 30 seconds or so, until sauce is thick and bubbly, about 1 to 2 minutes.