Ingredients Jump to Instructions ↓

  1. 8 ounces penne pasta

  2. 8 ounces cauliflower florets

  3. 8 ounces diagonally sliced carrots

  4. 8 ounces broccoli florets

  5. 4 ounces diagonally sliced zucchini

  6. 1 recipe Basic White Sauce (see link)

  7. º cup freshly chopped basil

  8. º cup freshly grated Parmesan Cheese

  9. Garnish:

  10. 4 tablespoon freshly grated Parmesan cheese

  11. Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook the penne according to the package directions, drain and set aside. Keep warm.

  2. 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 steam for an additional 5 minutes. Remove from the heat and set aside (but not for too long).

  3. Just before serving, in a medium-sized saucepan make the Basic White Sauce (see link) and stir in the basil and the cheese. Remove 1 cup and set aside.

  4. To Serve: Put the penne in a large hot bowl, pour in the sauce from the saucepan and toss the penne until well coated. (This is not globs and globs of sauce; each piece of penne is perfectly coated and glistens.) Divide the sauced pasta among individual dinner plates and surround with a colorful crescent of vegetables. Drizzle with the reserved sauce and dust with the Parmesan cheese. A little coarsely ground black pepper adds visual interest and a zesty bite to each forkful.


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