Pasta and Vegetables with Béchamel Sauce

A sauce named after its inventor, Louis de Béchamel, steward to Louis XIV, this a traditional white sauce. I've made the recipe both as written, or sometimes I substitute some 1% or some half and half for the heavy cream. But if you want a dreamy sauce, follow it as is!

Béchamel Sauce
3 tbsp butter
4 tbsp flour
2 cups chicken or veggie broth
1/8 tsp nutmeg
1 tsp salt
1/2 tsp freshly-ground black pepper
1 cup heavy cream

Directions:
Melt the butter in a heavy saucepan. Stir in the flour slowly, and cook for two to three minutes until the mixture is smooth and golden. Remove from the heat while you add the broth, stirring vigorously. Return the pan to the heat and stir with a spatula or wire whisk until the sauce is smooth and thick. Simmer for ten minutes at a low heat. Season with the nutmeg, salt and pepper. Add the heavy cream, and keep the mixture just below the simmer for a few minutes to blend the flavors.

Meanwhile, put a pot of water on to boil your pasta. While your sauce is simmering, chop up some vegetables to add to everything. I like to use some grape tomatoes, garlic, zucchini, onion, and a handful of herbs from the garden (sage, basil, oregano, thyme and a touch of rosemary). Saute the vegetables in some olive oil, adding the grape tomatoes, garlic and herbs at the very end.

Note: this is a good dish to use up some kale--simply chop up the leaves and add to the pasta and water in the final 2-3 minutes of boiling!

When your pasta is cooked, drain and toss with the vegetables and sauce, and serve with a sprinkle of parsley on top for garnish.