What's that smell?

I like to throw in a meatless meal about once week. To cleanse the palate, if you will. It has a rich sauce, but the whole grain pasta and all those veggies evens it out nicely. The vegetables are only a suggestion, throw in any vegetables you like best. Mushrooms would be great in this, I’ll probably do that next time.

Pasta & Veggies

• 1 box whole grain pasta
• 2tbsp olive oil
• 1 yellow squash - cut into rounds
• 1 zucchini - cut into rounds
• 1 red bell pepper - chopped
• 1 green bell pepper - chopped
• 2 broccoli heads - chopped
• salt and pepper

Sauce

• 2tbsp butter
• 1/4c onion - finely chopped
• 2 cloves garlic - finely chopped or grated
• 2tbsp corn starch
• 2c milk
• 1/2tsp nutmeg
• 1c Romano cheese - grated
• 1/2c Asiago cheese - grated
• 1/2c Parmesan cheese - grated
• 1/4tsp pepper

Garlic Bread

• 1 loaf of French or Italian bread
• 2tbsp olive oil
• 2 cloves garlic - whole
• 1/2c Asiago cheese

Cook pasta according to package directions. Heat olive oil on medium heat in large skillet or wok. Add veggies, salt and pepper. Saute until tender, stirring or shaking throughout to ensure even cooking. Melt butter with onions and garlic in medium saucepan, over medium heat. Add cornstarch, let cook for 1 minute. Whisk in milk. Allow milk to thicken and become bubbly on edges. Add nutmeg. Add cheese, 1/2 cup at a time. Stir with wooden spoon after each addition, until melted. Pepper to your taste. Allow to simmer on low, stirring regularly to prevent sticking/burning. Cut bread in half, longways. Brush with olive oil. Toast under the broil for 2-4 minutes. Remove, turn stove to 400. Rub bread with garlic cloves and sprinkle with cheese. Put in oven for 3 minutes or until cheese is melted. Drain pasta. Pour sauted veggies into pasta pot, put pasta on top. Combine. Pour the white sauce over the pasta mixture and toss. Serve with bread and salad greens.