Even though no one can seem to remember this recipe's origins, my brother Denny still gets the credit for it because he's the one who gave it to me. It's one of my all time favorite throw-together dishes. It's ready in as little time as it takes to cook pasta and you'll easily feed a crowd with it. It's SO good!
Thanx Den!
4 tbs. butter or margarine
4 tbs. flour
1/2 tsp. salt
dash pepper
2 cups milk
any mixed or fresh veggies
1 lb any kind of long pasta
Melt butter, blend in flour, salt and pepper. Add milk all at once, continue cooking until mixture is thick. Steam veggies. Put noodles on to cook half hour before serving time. Put veggies in sauce and put over low low heat. Pour over cooked noodles.
Joey's Tips:
Choose any favorite veggies. I like to add a rainbow of vegetables, specifically baby carrots, broccoli florets, yellow squash, and red bell peppers.
Quick tip - use your boiling pasta water to steam your veggies at the same time.
The sauce ingredients are double the amount of the original recipe, but we usually double everything anyway, so I just posted it that way.
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