My husband is incredibly easy-going when it comes to my cooking. Usually when I ask what he wants for dinner, he says “whatever you want to make” and eats it without complaint (he’s a keeper). So when he offers suggestions, I listen. Last night his only request was for something “not Asian.” Since we’ve spent the last 5 months living in Asian countries, I can see why he was ready for some variety.
For the first time since we moved to Korea, I bought dairy products and used them to put together this simple pasta. The cream sauce (which tecnhically doesn’t even have cream) is very light and has a healthy dose of lemon zest for flavor. I used the vegetables that looked best at the market, but this would work with just about any you have on hand.
1/2 pound dried fusili pasta
1 tbsp olive oil
1 yellow bell pepper, cut into thin strips
1 small yellow onion, thinly sliced
2 cups broccoli florets
1 zucchini, halved lengthwise and sliced thinly
1 tbsp butter
1 tbsp flour
1 1/2 cups whole milk
1 tsp lemon zest
1/2 tsp salt
Boil the pasta as directed on the package.
Meanwhile heat the oil over medium-high and saute the vegetables until tender.
Drain the pasta and toss with the vegetables. Cover to keep warm.
To make the cream sauce, melt the butter in a small saucepan over medium and add the flour, stirring well.
Cook the butter-flour mixture for about 2 minutes, then add the milk little by little, stirring it in completely between additions. Add the salt, pepper, and lemon zest and cook, stirring constantly. The sauce should begin to thicken – if not, turn the heat up slightly but continue to stir.
When the sauce coats the back of a spoon, taste and adjust the seasonings. Pour over the pasta and vegetables and toss well.