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.
source for Vegetables: http://www.askchefdennis.com/2011/02/my-post-for-chobani-yogurt-and-ask-chef-dennis/
source for Parmesan Sauce: food.com/recipe/parmesan-sauce-59992
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.