New This Month

Cheesy Pasta Primavera

On your next Italian night, upgrade the pasta -- whole wheat adds extra fiber without extra effort. Pair it with veggies and a creamy sauce for a dinner kids will devour.

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • Coarse salt and ground pepper
  • 12 ounces whole-wheat fusilli or other short twisted pasta
  • 3 tablespoons unsalted butter
  • 1 yellow onion, diced medium
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 2 1/2 cups whole milk
  • 2 zucchini or yellow squash, cut into 1/4-inch half-moons
  • 1 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/3 cup fresh basil leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta.

  2. In pot, melt butter over medium-high. Add onion and cook until translucent, 6 minutes. Add flour and whisk to combine. Whisk in milk and cook, whisking frequently, until simmering and thickened, 10 minutes. Season with salt and pepper. Add zucchini and cook until crisp-tender, 6 to 8 minutes. Stir in pasta, tomatoes, Parmesan, and basil, adding enough pasta water to create a thin sauce that coats pasta. Serve with more Parmesan, if desired.


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