Pasta Primavera

• 2 cups cooked bow tie pasta (or penne, or shells, something which will hold up to sauteeing after it's cooked. i like the new "sm)
• 4 mixed mushrooms, sliced
• 12 red onion, sliced
• 1 red pepper, julienned
• 2 garlic cloves, minced
• 1 cup fresh spinach
• 1 roma tomato, in large chunks (or a few cherry tomatoes, halved)
• 8 fresh basil leaves, sliced (optional)
• 6 -8 tablespoons parmesan cheese, grated (the good fresh kind, for topping)
• 14 cup flour
• 14 cup butter or 14 cup margarine
• 1 cup 1% low-fat milk
• 12 cup half-and-half cream or 12 cup whipping cream
• 14 cup white wine
• 1 teaspoon dill
• 2 pinches nutmeg
• sea salt (to taste, plenty)
• fresh ground black pepper (to taste, plenty)

1. start by cooking pasta, rinse in cold water to stop it cooking.
2. if you're really good at timing you can start this so that it's done when the veggies are almost done but i'm not that organized.
3. i usually cook the sauce while the pasta is boiling and set them both aside to do the veggies.
4. it helps if you have everything set out and chopped beforehand.
5. melt the margarine in a deep frying pan or wok, stir in the flour and cook on med until it's bubbly and lighter coloured.
6. add the milk, cream, and wine and whisk until a smooth, thick sauce forms.
7. add spices and adjust to taste.
8. this will be the dominant flavor of the dish so be sure you like it.
9. gently saute onion, garlic, mushrooms, and pepper in a bit of oil till softened.
10. add sauce, pasta, spinach, tomato, and basil.
11. heat through until flavors combine and spinach wilts, serve topped with Parmesan.

pasta, mixed mushrooms, red onion, red pepper, garlic, fresh spinach, roma tomato, basil, parmesan cheese, flour, butter, milk, cream, white wine, dill, nutmeg, salt, fresh ground black pepper

Taken from www.food.com/recipe/pasta-primavera-418747 (may not work)