8 ounces uncooked pasta
2 tablespoons butter
1/2 tablespoon flour
3-4 cloves garlic minced (from last week's box)
1/4 cup dry white wine or chicken/veg broth
1 cup heavy whipping cream
1/2 teaspoon Dijon mustard optional
1/4 teaspoon Italian seasoning
2 Veggie Box tomatoes chopped
1/2 cup freshly grated parmesan cheese
1/2 cup Veggie Box basil (tear it up) or more, to taste
Salt & pepper to taste
red pepper flakes to taste

8 ounces uncooked pasta 2 tablespoons butter 1/2 tablespoon flour 3 -4 cloves garlic minced (from last week's box) 1/4 cup dry white wine or chicken/veg broth 1 cup heavy whipping cream 1/2 teaspoon Dijon mustard optional 1/4 teaspoon Italian seasoning 2 Veggie Box tomatoes chopped 1/2 cup freshly grated parmesan cheese 1/2 cup Veggie Box basil (tear it up) or more, to taste

Boil a salted pot of water for the pasta and cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high
heat. Once it melts, make a quick roux by sprinkling the flour in and cook for about 1 minute, stirring fairly often. Add in the garlic,
followed by the wine (or broth). Let it bubble until it's reduced by half (approx. 30 seconds to 1 minute). Whisk in the cream, red pepper flakes Dijon mustard, and Italian seasoning until you've
got a smooth sauce. Stir in the chopped tomatoes. Cook the sauce for another 5 minutes or until the sauce has thickened up a bit. Take the
skillet off the heat and stir in the parmesan cheese and basil. Add the drained pasta to the skillet and toss until coated. Add a tablespoon or more of the pasta water if the sauce seems a little too thick. Serve immediately with more freshly grated parmesan if desired.