A light pasta dish packed with healthy vegetables of your choice.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins

Yield: 4


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups low fat milk
  • ½ cup grated Parmigiano Reggiano cheese
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 cups vegetables of choice, diced (zucchini, broccoli, carrots, eggplant)
  • 2 tablespoons garlic, minced
  • 2 large tomatoes, diced
  • ¼ cup minced fresh herbs (basil, parsley or thyme)
  • 1 pound cooked shrimp
  • 8 ounces pasta of choice, cooked al dente and drained, retaining some of the pasta cooking water


  1. Heat butter and flour together in a saucepan over medium high heat until bubbly, but don’t allow it to brown.
  2. Whisk in milk a little at a time to prevent lumps – when all the milk has been added, continue stirring until mixture bubbles and thickens.
  3. Stir in cheese, remove from heat, and cover to hold.
  4. Heat oil in a large skillet over medium high heat and add onion; cook for 3-5 minutes to soften, then add your selection of diced vegetables and cook until tender crisp, about 5-10 minutes.
  5. Add onion, tomato and herbs if using, and cook for 2 more minutes.
  6. Combine cooked pasta with vegetables and cheese sauce and stir together thinning sauce with some of the reserved pasta water if needed.
  7. Divide between four plates and top with cooked shrimp.

Recipe By: Michele Morris