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1/2 lb. spaghetti or other pasta
1 c. broccoli
1 1/2 c. snow peas
1/2 c. red pepper
3 Tbsp. butter
3 Tbsp. flour
2 c. milk
salt and pepper to taste
The vegetables get cooked separately in this version, a nice choice for a finicky family!
Cook pasta according to package directions.
In a large skillet, melt butter. Add flour and combine to make a paste (roux).
Gradually add milk. Toss pasta in sauce.
In a separate skillet, heat 1 Tbsp. oil. Add vegetables and sauté until crisp tender. Serve over sauced pasta.
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday September 11th, 2007