This dinner has big flavor, with only 20 minutes of effort. One downside is there are too many dishes after preparing this meal, but it’s worth it! This recipe, Zesty Garden Pasta, can have a variety of vegetables in it and still taste great! I like to add peas and broccoli, and the kids really do eat the vegetables without complaining. OK. there was a little complaining. I think I heard, “Why can’t you keep the vegetables separate from the noodles”. But they did eat it.
In a small saucepan, melt 3 tablespoons of butter over medium heat. Add the flour, and stir until thick and bubbly. Stir in chicken broth, 1/2 teaspoon of oregano, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally.
In a large skillet, cook the onion and garlic in olive oil for about 5 minutes. Add the broccoli, peas, remaining oregano, and salt. Cook for 3-5 minutes, or until vegetables begin to soften. Cover and cook for 1-2 more minutes. Stir in remaining chicken broth.
Drain the pasta and add the pasta and sauce to the vegetables. Garnish with Parmesan cheese and parsley.
In the original recipe, they’ve added cauliflower, olives, and tomatoes, which is really tasty, but my kids won’t eat it this way. If yours will, add cauliflower and tomatoes when you add the broccoli, and the olives at the end.