{pepperoni} Pasta Primavera! Perfect for all those yummy summer veggies sprouting in your gardens!

I love this pasta! And it is so great for all the veggies I have right now laying around!


Ingredients:
12oz Package thin Spaghetti
2 C Sliced yellow Squash; or 1 small zucchini
1 Medium Red/Green Bell Pepper
8oz Broccoli-chopped
1/2 C sliced onion
1/2 lb tomatoes
1 C grated Parmesan Cheese
3 1/2 oz Package Pepperoni Slices
2 tsp. Fresh Basil leaves
1/2 tsp. Pepper
1 Tbl Olive oil
3 cloves Garlic
3 Tbl Flour

Instructions:
1. Bring a pot of water to boil.
2. While water is heating, heat oil in a large non-stick skillet over medium-high heat
3. Add onion and cook for about 6-7 minutes; then add the garlic and cook another minute. Add tomatoes and cook until slightly bursting, about 5 minutes.
4. Whisk together the milk, parmesan and the flour and add to the vegetables. Bring to a boil and then let simmer until it thickens. It will take about 2-3 minutes.
5. Cook the spaghetti according to the package. During the last few minutes, add the zucchini, pepper and broccoli.
6. Drain pasta and vegetables, and add the warm sauce to the pasta mixture.
7. Toss gently, and sprinkle leftover parmesan, and also the fresh basil to garnish.