Rotini Alfredo with Vegetables

This dish is another favorite which I make often. Its simple to make and ready in a jiffy. Rotini is a type of spiral pasta and allows the sauce to stick in the ridges. It is not to be confused with fusilli which is also a spiral pasta but rotini has more tighter spirals. You can use either of the pastas for the recipe. Since it is just a white sauce, I add vegetables to give it more nutritional value and some color.

Ingredients:

1 packet (16 oz) rotini pasta 

1 cup mixed vegetables (I used peas, green peppers and carrots)

3 tablespoons butter

3 tablespoons AP flour (maida)

3 cups milk

2-3 cloves garlic, grated

1/2 teaspoon pepper

1/2 teaspoon basil

1/2 teaspoon oregano

1 tablespoon olive oil

2-3 tablespoons Parmesan (optional)

Salt

Heat a large pot with water. When it comes to a boil, add salt to make the water salty like seawater. Add the pasta and cook till al dente. Pinch the pasta along the side of the bowl, if its gives easily, its done if not add a minute or two. Perfect al dente pasta is plump and soft but not mushy. Oil and keep aside. 

In another non stick pan, heat the olive oil. Saute the vegetables for a minute or two and keep aside. Then put the butter in the pan. Add the garlic and when the garlic is cooked, add the flour and saute till the flour starts to brown. Add the milk and cook down. Add salt, pepper, Parmesan, oregano and basil as the sauce starts to thicken. At this time add the vegetables and the pasta. Toss to coat well. If the sauce becomes too thick, add a little milk to thin it out. Serve hot with a garlic bread!

I am sending this to Sowmya's Cooking with Pasta Event.