Ingredients
4 c assorted vegetables
choose from:
onions
yellow squash
zucchini
carrots
celery
bell peper
black olives
green peas
cauliflower
2 T butter
1/2 c white wine
2 T flour
2/2 t garlic powder
1/2 t ginger
1/2 t basil
salt to taste
1 large can evaporated milk
Preparation
Melt butter in large skillet, add wine Saute vegetables lightly, still crisp Sprinkle with garlic, ginger, basil, and salt. Sprinkle in flour - stir to coat. Pour in milk, bring almost to boil, stirring constantly until it thickens
Serve over spinach or whole wheat angel hair spaghetti
