Let’s talk comfort food.

Since I’m recovering from delivering Liam still, it’s nice to have some comfort food every once and a while. There’s something to warm, creamy pasta that just melts me away. And those of you who know me, know that there’s nothing that makes me happier than tasty and delicious food that looks like it would be bad for you, but isn’t! 😀

So, throw some summer veggies in the mix and you have a winner!

Light Vegetable Alfredo

Ingredients

• 3-4 servings of your favorite pasta (I used whole wheat egg noodles)
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• fresh ground black pepper and salt, to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2-3 tablespoons unbleached all purpose flour
• 1 cup milk (I used 1%)
• 1 cup shredded Parmesan cheese

How-To

1. Prepare your favorite pasta as directed by the package.
2. In a pan over medium heat, sauté the onion, zucchini, and squash in the olive oil, pepper and salt until tender. Set aside. I turned the heat up at the very end to evaporate some of the moisture and brown the veggies just a bit.
3. Meanwhile, in a small sauce pan, melt the butter and olive oil together and bring to just a boil.
4. Whisk in the flour until all blended in.
5. While continuing to whisk quickly, add in the milk and stir until the mixture gets thicker.
6. Remove from the heat, add in the cheese and stir until melted.
7. Pour the alfredo sauce over the vegetables and pasta and stir.
8. Serve it up!