Prepared by Cathy Carlson, March 2004 & Francene Kelley, February 2005 - From Christina Cooks, "My version creates a rich white sauce without dairy, using slowly cooked onions to give the sauce a sweet , smoky flavor. Tossed with freshly cooked, crisp vegetables, it is a taste sensation."

1 Tsp Extra-Virgin Olive Oil	-Into Thin Half Moons
4 Cloves Garlic, Minced	1 Medium Carrot, Cut Into Thin
2 Onions, Diced	-Matchsticks
10 Tbl Whole Wheat Pastry Flour	2 Stalks Broccoli, Cut Into Small
Pinch Sea Salt	-Flowerets, With Stems Trimmed And
2 Cups Rice Milk	-Sliced
½ Cup Green Beans, Rinsed & Cut	1 16 Oz Pkg Fettuccine
-Into 1" Pieces	Parsley Sprigs, For Garnish
½ Cup Yellow Summer Squash, Sliced

Heat oil in a skillet over low heat. Add garlic and cook until fragrant, about 2 min. Add onions and salt and cook, stirring, until onions are wilted and lightly browned, about 10 min. Slowly stir in flour to coat the onions and season lightly with salt. Slowly whisk in rice milk, stirring constantly to avoid lumps. Cook, stirring frequently until the sauce thickens, about 5 min. While the sauce is cooking, bring a large pan of water to a boil and separately cook each vegetable until crisp-tender; 2 to 3 min. for the green beans; 1 to 2 min. for summer squash; 1 to 2 min. for the carrot, and 2 to 3 min. for broccoli. Drain each vegetable and toss them together. Set aside. Return the water to a boil. Cook the fettuccine in the vegetable cooking water until just tender to the bite, about 8 min. Drain well; do not rinse. Toss the hot fettuccine with the cooked vegetables and white sauce until all ingredients are combined. Serve immediately garnished with parsley sprigs.