Summer Vegetable Pasta

This new recipe I create tonight uses white sauce. It is my belief that everyone should know how to make a white sauce--it's easy and can be used for all sorts of things. Once you know how to make a basic white sauce, you can add cheese of any kind, use it for pasta sauce, a chicken pizza sauce, in cream soups, or for creamed vegetables. It is so versatile and if used correctly, it can make any recipe seem elaborate!

Ingredients:

1 package favorite pasta, cooked

olive oil

half an onion, chopped

2 cloves garlic, diced

1 large carrot, sliced

shredded zucchini

fresh spinach

medium white sauce

Medium White Sauce:

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

salt and pepper to taste

grated parmesan cheese

Melt butter; add flour. Mix together to make a roux. Add milk. Use a whisk to mix together. Add cheese. The sauce will get thick--remember to stir constantly!

Heat olive oil in pan. Add onion, garlic, and carrots. Cook until onions are transparent and carrots are crunchy tender. (You can start making the white sauce once you put everything in the oil.) When the pasta and white sauce are almost done, put zucchini in with the other vegetables. Mix up. When you are ready for everything to be put together, add spinach (this way it will be able to cook down a little, but not enough to get really wimpy). Combine pasta, sauce, and vegetables and sprinkle with more parmesan cheese.

Serve with strawberries and enjoy!