Rigatoni w/ Vegetable Cream Sauce

[Guest guest]

Rigatoni with Vegetable Cream Sauce

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Serving Size: 6.

 

 

1/2 pound rigatoni

1 teaspoon salt

3 cups small broccoli florets

1 cup frozen peas

1/2 cup milk

1/4 cup sour cream

2 tablespoons flour

6 tablespoons Parmesan cheese

1 & 3/4 cups vegetable broth

2 cups carrots, peeled, cut 1/4-inch thick

1 yellow squash, quartered lengthwise, cut into 1-inch lengths (I left the

squash out :-)

2 teaspoons dried basil

Salt and pepper

 

 

1) In large pot or Dutch oven over high heat, bring 2 quarts water to

boil with 1/2 teaspoon salt. Add pasta and cook for 8 to 10 minutes.

2) Add broccoli and peas and cook for 2 more minutes till

crisp-tender. Drain all and return to the pot off the heat.

3) Meanwhile in bowl, whisk the milk, sour cream, flour and Parmesan

cheese.

4) In a skillet over high heat, bring broth to boil, add carrots, boil

3 minutes. Add squash and cook 3 minutes more, stirring 2 times.

5) Pour milk mixture and basil into broth. Cook gently for 2 minutes

until thickened. Pour this sauce mixture over the pasta and veggies.

 

Add more salt and pepper as desired.