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Veggie Rigatoni with Cheese Sauce
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Well, as you all know, I love cooking for my family, especially my gorgeous daughter, Stella. She mentioned that she would like some creamy, cheesy pasta with veggies and tomatoes, so the recipe below is what I came up with. It was really delicious. My sister and nephew came to eat and they seemed to like it too. Try it for yourself. I think you will enjoy it. Afiyet olsun! Enjoy!
Veggie Rigatoni with Cheese Sauce
Ingredients
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1 Pound
Rigatoni Pasta
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1 Medium
Onion, chopped
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1/2
Red Bell Pepper
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1/2
Yellow Bell Pepper
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1/2
Orange Bell Pepper
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4 Cloves
Garlic
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1 Medium
Zucchini
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8-10 ounces
Mushrooms
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3-4 Cups
Broccoli Florets
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2 Cups
Canned or Fresh chopped Tomatoes
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4-6 Tablespoons
Olive Oil
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2 Tablespoons
Flour
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1/2 Cup
2% Milk (You can use Whole Milk or heavy cream if you prefer)
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2 1/2 Cups
Mexican Blend Shredded Cheese (or your favorite cheese)
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1 Teaspoon
Salt (more or less to taste) You will also need to generously salt your pasta water.
Cooking Directions
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Fill a large stock pan with water and generous salt. Bring to boil.
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Put olive oil in a wide bottomed pan and add the onions.
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Saute on medium heat till softened.
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Add the peppers and saute 3-4 minutes.
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Add more oil if necessary and add the garlic and the chopped zucchini.
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Saute 3-4 minutes then add the mushrooms.
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Saute the mushrooms till golden.
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Add the pasta to the boiling water. Cook until done. About 8-9 minutes.
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Add the flour to the sauteed veggies. Stir well and then add in the milk.
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Let this mixture cook 3-5 minutes then add in the half the cheese.
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When the pasta is cooked, drain and add to the cheese mixture.
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Lower the heat to low and add the tomatoes and stir well.
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Add the remaining cheese, cover and turn off heat.
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Serve while warm and creamy. Afiyet olsun!
Labels: Bell Pepper, biber, broccoli, brokoli, Cheese, domates, Kabak, Makarna, Mantar, mushroom, Pasta, Peynir, Rigatoni, tomatoes, Zucchini