I call this my green goddess pasta because it has so many fabulous greens in it, but really you can mix and match whatever vegetable blend suits your fancy!
I make most of my recipes by feel / taste, so my measurements are sometimes rough. If you’re comfortable in the kitchen and like to experiment, then you will like my way of cooking; however, if you’re a novice or like specifics, then maybe not so much.
Prep: Roast 5 garlic cloves. Chop up veggies - I used broccoli, spinach, and asparagus. Cook al dente pasta – I chose rigatoni. Undercook by 2 mins so pasta doesn’t overcook in oven.
Cook: Sauté onions in extra virgin olive oil and once softened, add the garlic along with salt and pepper to taste. Next add a good splash of white wine and simmer.
Add chopped veggies and steam / low simmer about 6-7 mins.
Whisk a small even mixture of chicken stock and flour for a thickener. Pour over veggie mix until combined, cook 2 mins and set aside.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk, heated
- Salt and ground pepper
- Crushed red pepper flakes
- Pinch of nutmeg (optional)
Melt butter, then stir in flour and cook, whisking constantly, until the paste cooks and bubbles a bit — about 2 minutes. Add warm milk, continuing to stir. Bring it to a boil. Add seasonings to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
Mix veggies and pasta, and pour into serving (cook safe) pan. Pour béchamel sauce over top and sprinkle with parm or pecorino cheese.
Cook in 425 degree oven for 10-15 mins or until top is lightly golden.