 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is from a Moosewood cookbook. VERY delicious and full of veggies, so you feel good about eating it. Ingredients:
1 1/2 cups chopped onions |
2 minced garlic cloves |
1 medium carrot, diced |
2 tablespoons olive oil |
1 red bell peppers or 1 green bell pepper, diced |
3 cups sliced mushrooms |
1 medium zucchini, diced |
1 tablespoon chopped fresh basil or 1 teaspoon dry basil |
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram |
1 pinch oregano |
salt & pepper |
2/3 cup dry white wine |
3 tablespoons butter |
1/4 cup flour |
1 1/2 cups milk |
1 lb cooked pasta |
1 cup diced tomato |
Directions:
1. Sauté onion, garlic& carrots in oil till onion is translucent.
2. Add peppers, mushrooms, zucchini, all herbs, and salt& pepper to taste and cook for 2 minutes.
3. Stir in wine, cover, and cook about 10 minutes until veggies are tender.
4. Melt butter in a small saucepan and whisk in flour.
5. Cook for 1-2 minutes then add milk gradually.
6. Stir constantly.
7. Cook till thickened; set aside.
8. Add tomatoes to veggies and cook 2 minutes.
9. Add the butter/flour mix.
10. Serve over pasta.
|
|