1 cup pasta, mostaccioli, bowtie or a mixture of different kinds
1 cup broccoli tops (fresh or frozen)
1 cup cauliflower tops (fresh or frozen)
1 cup carrots, sliced or julienne (fresh or frozen)
¾ cup milk
2 tbsp flour
1 tsp chicken bouillon (or ½ cube)
¾ tsp thyme, oregano mixture (dried or fresh chopped)
¾ cup plain yogurt.
1/3 cup shredded cheese like Monterey Jack, or cheddar
2 tbsp fresh parsley chopped (1 tsp dried)
2 tbsp grated Parmesan cheese
freshly ground black pepper
In a large pot cook pasta in lightly salted boiling water. Toss in the broccoli, cauliflower, carrots into the boiling pasta and cook for the last 3 minutes. In a sauce pan whisk in milk, flour, bouillon, herbs, fresh ground pepper. Stirring over medium heat until it is thickened. Whisk in yogurt and cheese. Do not let boil. Keep stirring until cheese is melted. Drain pasta and vegetables. Combine sauce, pasta and veggies in a serving dish and serve
1 cup broccoli tops (fresh or frozen)
1 cup cauliflower tops (fresh or frozen)
1 cup carrots, sliced or julienne (fresh or frozen)
¾ cup milk
2 tbsp flour
1 tsp chicken bouillon (or ½ cube)
¾ tsp thyme, oregano mixture (dried or fresh chopped)
¾ cup plain yogurt.
1/3 cup shredded cheese like Monterey Jack, or cheddar
2 tbsp fresh parsley chopped (1 tsp dried)
2 tbsp grated Parmesan cheese
freshly ground black pepper
In a large pot cook pasta in lightly salted boiling water. Toss in the broccoli, cauliflower, carrots into the boiling pasta and cook for the last 3 minutes. In a sauce pan whisk in milk, flour, bouillon, herbs, fresh ground pepper. Stirring over medium heat until it is thickened. Whisk in yogurt and cheese. Do not let boil. Keep stirring until cheese is melted. Drain pasta and vegetables. Combine sauce, pasta and veggies in a serving dish and serve
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