Linguini with Dill Cream Sauce

Sometimes you just want to throw together a quick dinner. This is one of those dishes. Even though it’s called “dill cream sauce” there’s no cream in it. I use skim milk so it’s very light so it’s nice as the weather gets warmer. I used frozen veggies but you could certainly use fresh; I would just steam them first.

Linguini with Dill Cream Sauce (serves 6)

• 3 tbsp. butter
• 3 tbsp. flour
• 1 ¼ cup milk
• 3 tbsp. fresh chopped dill (don’t use dried, it won’t work here)
• 8 oz. frozen peas and carrots, thawed
• 1 lb. linguini, cooked and drained

1. Melt the butter in a large pan. Add the flour and whisk together. Cook for 1 minute.
2. Add the milk and stir to combine. Add the dill. Heat the sauce, stirring occasionally, until it thickens. Stir in the vegetables.
3. Toss the sauce with the cooked pasta.