CHARLES TOWN – If spring has you in the mood for vegetables, this recipe with broccoli, carrots, corn, onion, mushrooms and black olives may fit the bill. With a rich cream sauce, it’s a filling, delicious main dish.
The recipe for Veggie Pasta Plus is one of dozens included in the 2009 edition of “What’s Cookin’,” a cookbook published each year by the West Virginia Department of Agriculture in Charleston.
Anyone may go online to www.wvagriculture.org and click “Available publications” to download one of the cookbooks.
West Virginia residents also can request to have a paperback version of cookbook mailed to them for free; out-of-state residents requesting cookbooks are asked to chip in for shipping charges.
For details or to submit your own recipe for consideration in future Department of Agriculture cookbooks, contact the state’s Commissioner of Agriculture Gus Douglass at firstname.lastname@example.org or at 304-558-3200.
Veggie Pasta Plus
12 ounces pasta
2 cups broccoli florets
1 cup sliced carrots
1 cup corn
1 cup cottage cheese
3/4 cup sour cream
1/2 cup grated Parmesan cheese
3 Tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 cup sliced mushrooms
2 teaspoons flour
1 teaspoon salt
1 teaspoon pepper
2 cups milk
1/3 cup black olives, sliced
Cook pasta according to package directions. Drain and rinse in hot water; set aside. While pasta is cooking, add broccoli and carrots to large saucepan of boiling water for approximately 10 minutes or until vegetables are tender crisp. Drain and add corn.
In a small bowl, combine cottage cheese, sour cream, and 1/4 cup Parmesan cheese, reserving the remainder for topping. Place butter in medium saucepan over medium heat, add onion, garlic and mushrooms; saute until onions are tender.
Stir in flour, salt, and pepper; cook until mixture is smooth and bubbly, stirring constantly. Slowly add milk. Cook until mixture is thickened and smooth, stirring constantly. Stir in olives and cooked veggies.
Stir 1 cup hot veggie mixture into sour cream mixture. Stir to coat and pour mixture back into hot veggie mixture. Heat thoroughly. Add hot pasta and toss to mix. Place on a platter and top with reserved Parmesan cheese.