Source: dLife

A light sauce chock full of fresh vegetables.

Servings

3 tbsp margarine
0.25 cup white all purpose flour
2 cup Milk, 2%, with add vitamin A & D
0.25 cup white wine (or reduced sodium vegetable broth)
2 cup fresh broccoli florets , steamed until crisp-tender
2 cup fresh cauliflower , steamed until crisp tender
1 cup sliced carrots , diagonally sliced, steamed until crisp-tender
1 medium red bell peppers , sliced
0.25 cup grated Parmesan cheese
0.25 tsp ground nutmeg
0.25 tsp salt
0.25 tsp black pepper

1 Heat margarine in a pot and whisk in flour. Cook over medium heat 1 minute, stirring continually.
2 Whisk in milk and wine and bring to a boil. Continue boiling, stirring continually until thick 1 to 2 minutes.
3 Mix in vegetable and cook over medium heat 2 to 3 minutes. Lower heat to low and mix in cheese, nutmeg, salt, and pepper and cook 1 to 2 minutes.

Use fresh, in season vegetable for this sauce. Serve over fettuccine, linguine, or spaghetti.