Veggie Rigatoni with Cheese Sauce

Veggie Rigatoni with Cheese Sauce

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

• 1 Pound Rigatoni Pasta
• 1 Medium Onion, chopped
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 Orange Bell Pepper
• 4 Cloves Garlic
• 1 Medium Zucchini
• 8-10 ounces Mushrooms
• 3-4 Cups Broccoli Florets
• 2 Cups Canned or Fresh chopped Tomatoes
• 4-6 Tablespoons Olive Oil
• 2 Tablespoons Flour
• 1/2 Cup 2% Milk (You can use Whole Milk or heavy cream if you prefer)
• 2 1/2 Cups Mexican Blend Shredded Cheese (or your favorite cheese)
• 1 Teaspoon Salt (more or less to taste) You will also need to generously salt your pasta water.

Cooking Directions

1. Fill a large stock pan with water and generous salt. Bring to boil.
2. Put olive oil in a wide bottomed pan and add the onions.
3. Saute on medium heat till softened.
4. Add the peppers and saute 3-4 minutes.
5. Add more oil if necessary and add the garlic and the chopped zucchini.
6. Saute 3-4 minutes then add the mushrooms.
7. Saute the mushrooms till golden.
8. Add the pasta to the boiling water. Cook until done. About 8-9 minutes.
9. Add the flour to the sauteed veggies. Stir well and then add in the milk.
10. Let this mixture cook 3-5 minutes then add in the half the cheese.
11. When the pasta is cooked, drain and add to the cheese mixture.
12. Lower the heat to low and add the tomatoes and stir well.
13. Add the remaining cheese, cover and turn off heat.
14. Serve while warm and creamy. Afiyet olsun!