Tuesday, May 15, 2012

cheesy pasta primavera... 30 minutes

the goods:

12 ounces whole-wheat fusilli
3 tablespoons unsalted butter
1 yellow onion, diced medium
1/4 cup all-purpose flour
2 and 1/2 cups whole milk
1 zucchini, cut into 1/4-inch half-moons
1 yellow squash, cut into 1/4-inch half-moons
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan, plus more for serving
1/3 cup fresh basil leaves

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta.

In a pot, melt butter over medium-high. Add onion and cook until translucent, 6 minutes. Add flour and whisk to combine. Whisk in milk and cook, whisking frequently, until simmering and thickened, 10 minutes. Season with salt and pepper. Add zucchini and squash and cook until crisp-tender, 6 to 8 minutes. Stir in pasta, tomatoes, Parmesan, and basil, adding enough pasta water to create a thin sauce that coats pasta. Serve with more Parmesan, if desired.

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