Pasta Primavera

As a child, nothing on the pasta menu sounded more gross than a bland pasta surrounded by veggies.  Hence, I don't think I've ever knowingly ordered pasta primavera.  But I guess when you're an adult you realize vegetables don't have to taste bad, so I decided to combine a smorgasbord of fresh ingredients to make a delightful pasta that the child version of me wouldn't hate either.

Ingredients: Garlic, Onion, Zucchini, Asparagus, Mushrooms, Corn, Spinach, Shrimp
Sauce: White Wine, Broth, Goat Cheese, Parmesan Cheese, 1tsp Flour

So i basically chopped all my veggies.  In a little bit of olive oil I sauteed the garlic and onion.  After 3-5 minutes I added the asparagus, zucchini, and mushrooms.  Once thoroughly cooked I moved the veggies to the side and added a little flour to create a roux.  I then added the white wine (I probably used about 1/2 cup).  To cut the strong flavor of a wine sauce I added some chicken broth to also reduce/thicken.

At this point I added the raw shrimp, corn, and spinach to cook through.  I added goat cheese to the sauce last, then threw on the cooked rigatoni.  I mixed everything well, poured in a bowl, garnished with parmesan and felt like a good kid for eating my veggies.  Since we know I love cream sauces, using cheese and wine/broth as a base rather than cream itself gave me the same thickening effect, but with a little less guilt.  Highly recommended.