![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/P3071686.jpg)
Ingredients
3 c vegetables (asparagus, zucchini, peppers, carrots), cut into bite-sized pieces
2 c cooked meat (ham or chicken)
1 lb whole wheat pasta
3 c milk
3 tbs butter
3 tbs all purpose flour
1.5 c shredded parmesan
1 tsp salt
1 tsp basil, dried
1 tsp garlic powder
1/2 tsp pepper, fresh ground
Directions
1. Roast the veggies toasted in olive oil, seasoned with salt and pepper in a 400 degree oven for 30 minutes until tender. Certain veggies like zucchini could also be broiled for 10 minutes. Cut meat into bite-sized pieces,
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/P3071678.jpg)
2. To prepare the sauce, melt butter in a sauce pan over medium heat. Whisk in flour and cook for 1 minute. Whisk in milk and simmer until thickened. Add salt, pepper, garlic, basil, and cheese. Continue stirring and cooking until cheese is melted. Adjust seasoning, as desired and keep warm.
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/P3071680.jpg)
3. Cook pasta in boiling salted water according to the package instructions. Drain and return to pot.
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/P3071681.jpg)
4. Combine sauce, veggies, meat, and pasta in stock pan over low heat until everything is heated through.
Serves 6
![Photobucket](http://img.photobucket.com/albums/v468/thefishie/Recipes/P3071682.jpg)
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