For some reason, we had way more veggies left in the fridge yesterday than a usual Thursday, and I hate to see anything go to waste. Combining a few really simple ingredients, I made this pasta for dinner.

Cook pasta as per instructions - I used whole wheat rotini

Sauce
1/8 C butter
1 1/2 C milk
2 cloves of garlic
1 tsp parsley
1/2 tsp thyme
1/2 tsp rosemary
2 tsp cornstach

In a small saucepan, melt butter. Add garlic and sauté for a minute, then add milk. Allow to come to a slow boil. Add the spices. Add cornstarch and stir constantly over heat to combine.

Additions
1 C small salad shrimp
Any combinations of veggies you like! I used:
Broccoli, chopped
Mushrooms, quartered
Snowpeas, ends removed
Red onion, sliced
Carrots, julienned

Cook veggies in a pan with a bit of olive oil until desired tenderness is nearly reached. Toss with shrimp (is using precooked shrimp) and allow to cook for several more minutes.

Strain pasta, and combine with sauce. Once sauce is evenly distributed, add veggie/shrimp mixture. Stir to combine.