Monday, June 3, 2013

Parmesan Pasta Primavera

This recipe originally called for a Romano cheese and Greek yogurt sauce with the noodles, which I'm sure would have been delicious.  However, when I opened my Greek yogurt that had been hiding in the back of the fridge and was one day past expiration, it looked like someone had sprinkled the cremated remains of a Smurf all the over the top of the yogurt.  Have you ever seen blue mold?  Besides in Bleu cheese?  Maybe it is common, but I kind freaked out thinking that Papa Smurf was no longer with us and now atop my expired Greek yogurt.  This new sauce I found was quick, easy, and delicious.  I was worried about the flour and milk because sometimes sauces with that base turn out floury and milky.  Ick.  I was pleasantly surprised.  The vegetables were cooked to perfection, and this was a fantastic side dish. 
 Parmesan Pasta Primavera
serves 6-8
source for Vegetables:
source for Parmesan Sauce:

1 lb. angel hair pasta
1 T olive oil
1 zucchini, cut into spears or semi-circles
1 yellow squash, cut into bite-sized pieces
1 small head of broccoli (or 1 c frozen broccoli)
1 c sliced mushrooms
1 red pepper, cut into strips
1 c snap pea pods
2 carrots, sliced (I was out of carrots)
2 cloves garlic, minced
salt and pepper

1/3 c flour
3 c milk
1/4 t ground nutmeg
3/4 c Parmesan
1 t butter

Get your vegetables ready.

Start boiling your water for the pasta.

Heat a large skillet over medium heat.  Add 1 T of olive oil.  Once it is hot, add your vegetables and saute them.  I added the mushrooms in only a few minutes before I was ready to serve the dish so they weren't too soggy. After sauteing them for a few minutes, reduce the heat to low while your pasta cooks.  You don't want the vegetables overcooked.

Cook the pasta.

In a saucepan, whisk the flour to remove lumps.  Add just 1 c of milk and whisk to combine.  Add the remaining milk and nutmeg.

Whisk over medium heat until thickened abd comes to a boil.  It should take about 4-5 minutes.  Remove from the heat and add in the Parmesan cheese and butter.  Season with salt and pepper.

Drain the pasta.  Put it in a serving dish and add the sauce until you have how much sauce you like on the noodles.  Top with the vegetables.  Sprinkle with a little more Parmesan cheese, if desired.
I'm not sure why that yellow squash in the middle looks like a flashlight hidden like E.T amongst a pile of vegetables.  Oh, well.  This was delicious.

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