2 c. roasted vegetables (see below)
2 tbsp. butter
2 tbsp. unbleacehed all-purpose flour
1/4 c. dry sherry
1/2 low-sodium chicken broth
1/2 pound linguine, cooked and drained
Ina saute pan, melt butter and add roasted vegetables. Cook for a couple of minutes. Add flour and stir well. Cook one minute more. Add the dry sherry, milk and chicken broth. Bring to a boil and let thicken. Serve over linguine! Delicious and economic!
Place broccoli, cauliflower, carrots and asparagus (an veggie you’d like actually) in a shallow pan. Do not overcrowd. I usually use two pans. Drizzle with just a little extra-virgin olive oil and sprinkle with salt and pepper. As soon as the veggies are tender enough to eat (but not too tender) remove from oven and sprinkle with fresh lemon zest!