Pasta Jardiniere

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DVO Recipe Center
Serves: 6

(Perfect for light summer meals when fresh vegetables are in season.)

1 pound pasta
2 tablespoons butter or margarine
2 garlic cloves, minced
2 tablespoons flour
1 cup chicken broth
1/4 teaspoon crushed red pepper, optional
1 cup broccoli flowerets, cooked
1 small zucchini, sliced, cooked
1 cup peas, cooked
1/2 cup ricotta or cottage cheese
1/2 cup plain yogurt
3 scallions or green onions, minced
2 tablespoons fresh minced parsley
2 tablespoons grated Parmesan cheese

Cook and drain pasta according to package directions; set aside. Melt butter in a large saucepan; add garlic and sauté, but do not brown. Add flour and stir and cook until mixture is bubbly. Add chicken broth and pepper; stir until thickened. Add cooked broccoli, zucchini, and peas. Heat through. Remove from heat and set aside. Toss cooked pasta with ricotta and yogurt. Add vegetables and toss to coat. Garnish with minced scallions, parsley, and Parmesan cheese.