Cook’s notes: This simple sauce was wonderful on pasta. It’s a great way to add veggies to your main dish. It would be really good on squash noodles (or “zoodles”) made with a spiralizer.
- Whisk together 2 to 3 Tablespoons of flour into 3 cups of broth until flour is dissolved.
- Sauté 2 to 3 minced cloves of garlic in olive oil or butter in a skillet over medium-low heat for a few minutes.
- Add fresh vegetables of choice (broccoli, green beans, mushrooms, onions, sliced red pepper, etc.) to the skillet with the garlic. Season with salt and pepper to taste and cook until vegetables are tender, but not mushy.
- Pour the broth-flour mixture over the vegetables in the skillet. Stir over medium heat until sauce thickens.
Serve the veggie and broth sauce over pasta.
Source: Eryn Lynum (link)