Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
The tender-crisp crunch of fresh vegetables adds not only healthy nutrition but also texture to this creamy pasta dish. Serve it with a crisp side salad.
Preparation Time: 20 Minutes
I recommend using all organic non GMO ingredients.
Ingredients:
1 Pound penne pasta
2 Medium zucchini
2 Yellow summer squash
¼ Cup olive oil
1 Red onion minced
3 Tablespoons unbleached white flour
2 Cups soy milk or organic milk
5 Tablespoons chopped fresh basil
2 Tablespoons chopped flat leaf parsley
1 Teaspoon ground nutmeg
½ Teaspoon salt
½ Teaspoon freshly ground black pepper
¼ Cup grated soy parmesan cheese or parmesan cheese
Cooking Time: 18 Minutes
Directions:
Cook the pasta according to package directions. While the pasta is cooking, cut the zucchini and yellow squash in half lengthwise and slice into ¼ inch thick half-rounds.
Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. When the oil is shimmering, add the zucchini, squash, and onion, and saute until tender, about 8 minutes. Remove from the pan and set aside.
Heat the remaining 2 tablespoons of the oil in the same pan. Sprinkle with the flour and cook whisking constantly until light golden, 3 to 4 minutes. Stir in the soy milk and continue cooking, whisking constantly, until smooth, thickened, and creamy, about 5 minutes. Stir in the reserved vegetable mixture, the basil, parsley, nutmeg, salt, and pepper, and toss with the cooked pasta. Top with the cheese and serve immediately.
Makes 6 to 8 servings
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.