PARMESAN CREAM SAUCE OVER PASTA AND VEGETABLES

1 lb. pasta

1 Tbs. extra virgin olive oil

3 Tbs. butter

1 Tbs. chopped garlic (or minced)

½ tsp. red pepper flakes (optional)

2 Tbs. flour

1 c. milk 

1 c. chicken broth

1½ c. shredded Parmesan cheese (grated will not work well, shredded works best)

Salt and pepper

 4-5 scallions (green onions, diced with scissors)

Cook pasta according to directions. Sauté choice of vegetables (squash, broccoli, carrots, onions, mushrooms, etc.). When pasta is half-way done, start cream sauce in separate pot. Add butter, olive oil and garlic and sauté on medium-low heat until butter is melted, then add red pepper flakes and sauté. Mix in flour until combined. Add milk and chicken broth, bring to a boil; lower heat and stir until thickened. Add Parmesan and stir until melted. Serve over pasta and vegetables, and top with green onions. 

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