Ingredients
- Vegetables, any that are in season: broccoli, zucchini, cauliflower, squash, carrots
- 2 tbsp butter
- 1 clove garlic, put through garlic press
- 2 tbsp flour
- salt and pepper to taste
- ¼ tsp soy sauce, optional
- ½ tsp Worcestershire sauce
- 2 c milk
- ¼ c parmesan cheese
- spaghetti
Instructions
- Cook vegetables in salted water until just tender. Run cold water over them to stop cooking action.
- Bring salted water to a rolling boil, add 1 lb spaghetti.
- Brink to a rolling boil again.
- Turn off heat, put lid on pan and let sit for 10 minutes.
- Sauté butter, garlic, flour, salt, pepper, soy sauce, and Worcestershire sauce.
- Add milk and parmesan cheese. Stir until smooth.
- Put vegetables and spaghetti in bowl, add sauce. Toss and serve.