| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Main dish, Pasta, Cheese, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta (bow-ties or ribbed) |
| 3 |
tb |
Margarine, divided |
| 1 |
tb |
Unbleached Flour |
| 1/2 |
c |
Vegetable stock |
| 3/4 |
c |
Milk |
| 1/2 |
c |
Grated Cheddar cheese (2 oz) |
| 1/2 |
c |
Grated Parmesan cheese(2 oz) |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Basil |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Black Pepper |
| 2 |
c |
Broccoli florets |
|
|
Med sweet red pepper,chopped |
| 1 |
c |
Sliced Mushrooms (3 oz) |
| 2 |
x |
Scallions, sliced |
INSTRUCTIONS
Bring a large pot of water to boil; cook pasta until al dente.
While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove
from heat; add flour and stir until blended in. Whisk in stock and milk,
stirring over med heat until mixture comes to a boil and thickens. Reduce
heat to low. Stir in cheeses and seasonings. Continue stirring until cheese
is melted. Remove from heat and set aside.
In a large skillet, melt remaining 1 T margarine. Add remaining
ingredients. Cook vegetables, stirring constantly, for about 5 minutes,
until tender/crisp. Reduce heat to low. When noodles are done, drain well.
Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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