| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Kerr | 4 | servings | |
INGREDIENTS
| 8 | oz | Penne pasta |
| 8 | oz | Cauliflower florets |
| 8 | oz | Diagonally sliced carrots |
| 8 | oz | Broccoli florets |
| 4 | oz | Diagonally sliced zucchini |
| 1 | Recipe basic white sauce | |
| 1/4 | c | Fresh chopped basil |
| 1/4 | c | Freshly grated parmesan cheese |
| Garnish | ||
| 4 | tb | Freshly grated parmesan cheese |
| Freshly ground black pepper to taste |
INSTRUCTIONS
Cook the penne according to the package direction, drain and set aside. Keep warm. Steam the vegetables in the following order. Start with the cauliflower and carrots and steam for 5 minutes. Add the broccoli and zucchini to the same steamer and and steam for an additional 5 minutes. Remove from the heat and set aside. Just before serving, in a medium sized saucepan, make the basic white sauce and stir in the basil and the cheese. Remove 1 cup and set aside. To serve: Put the penne in a large hot bowl, pour in the sauce form the saucepan and toss the penne until well coated. Divide the sauced pasta among individual dinner plates and surround with a colourful crescent of vegetables. Drizzle with the reserved sauce and dust with parmesan cheese and a little black pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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