Normandy Primavera

Ingredients

• 3 tbsps white flour
• 2 cups Normandy-style vegetable blend
• 16 oz rotini pasta
• 1 cup unsalted vegetable stock
• 1/3 cup parmesan cheese
• 2 cups nonfat milk
• 1 tsp black pepper
• 2 tsps olive oil
• 1 clove garlic
• 1 medium onion

Directions

1. Set 6-8 cups of water on to boil. No salt.
2. Saute chopped onion and minced garlic in olive oil until golden brown. It's fine to caramelize them as well (about 20-30 minutes, stir frequently).
3. While onion is caramelizing, add vegetable stock and milk into a small saucepan over low heat. Add pepper and/or chicken seasoning to taste.
4. Once water is boiling, add pasta. Then add flour to caramelized onions and cook about a minute, stirring constantly. Add milk/stock mixture to onions, deglazing the pan and stirring until mixture smooths out.
5. Halfway through pasta cook time add Normandy vegetable blend to hot water. Continue to cook until pasta is al dente and drain in a colander.
6. Once sauce has thickened up, add Parmesan cheese and blend in. Check for seasoning.
7. Add vegetables/pasta to a bowl and toss in sauce. Serve.