It is spring. We are now having more warm days than cold, the trees are blooming, and the days are getting longer. And, all of just seems to put me in the mood for eating more vegetables. It is probably just my mind pushing forward to summer and home grown vegetables, but vegetables are what I want. Plus, I’ve been trying to create more recipes that my vegetarian son will eat, and this was an awesome choice.
I used yellow squash, red bell pepper, broccolini, and mushrooms for this version, but you could really use any vegetables. It is really just sort of a fancy Parmesan mac and cheese with veggies mixed in.
- 2 tablespoons olive oil
- 1/2 cup water
- 2 medium yellow squash, sliced
- 12 ounces white button mushrooms, sliced
- 1 large red bell pepper, chopped
- 1 large bunch broccolini, chopped
- 9 ounces pasta (I used whole wheat wide noodles.), cooked according to package directions.
- 1/4 cup (1/2 stick butter)
- 1/4 cup white wheat or all-purpose flour
- 3 cups milk (I used 2%.)
- 2 1/2 cups shredded Parmesan cheese, plus more for topping
- salt to taste
- parsley for garnish
- In a large skillet over medium heat, saute the vegetables in the olive oil and water until tender. Drain any remaining water and set aside.
- Melt butter in a large saucepan.
- Remove from heat. Stir in flour continuing to stir until smooth.
- Gradually, whisk in milk. Stirring constantly, heat over medium heat until boiling.
- Reduce heat to low and cook one minute. Remove from heat and stir in cheese. Stir until all of the cheese has melted. You may need to put it back over low heat to get it all to melt, but be careful not to burn it. Add salt to taste. Be careful, Parmesan is already pretty salty. I used about 1/2 teaspoon.
- Stir in pasta and vegetables.
- Serve with additional Parmesan and parsley for sprinkling.