I learned to make a white sauce and have regretted it ever since. White sauces are easy and I will pair one with almost any type of food that I’m preparing. And, more often than not, I will add cheese to that white sauce. This recipe is a great alternative because it includes almost every element of the white sauce, except that it omits the flour and includes more vegetables.
I will still make white sauce, but I will add this into the rotation as a shout out to my arteries. Hey, arteries, thanks for keeping me conscious!
Ingredients:
- 1 cup cottage or ricotta cheese (I didn’t do this and ended up with a runnier dish)
- 1/2 cup milk
- 1/3 cup Parmesan cheese, grated
- 1 clove garlic
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- 1/2 tsp salt
- Big handful of pasta – I used Ryan’s homemade wholewheat fettuccine
- About 6 cups of chopped vegetables, your choice – go crazy
- 1/4 cup green onions
- 2 tbsp butter
Method:
- Combine the first 7 ingredients in a food processor or blender. Set aside.
- Cook the pasta in water until almost done.
- Add the vegetables to the water. Use your discretion here if one type of veg will cook faster than another. Add the former first and wait a minute or two before adding the next.
- Drain pasta and vegetables and put back into the pot.
- Add the butter and stir to coat.
- Pour the sauces over the vegetables and mix well. Warm on a low heat setting if desired.
Advertisement
Tags: basil, cheese, fresh herbs, garlic, healthy pasta, one dish, parsley, tomato, Zucchini
