INGREDIENTS

INSTRUCTIONS

1. Prepare pasta according to package directions, but do not add salt.
2. While pasta is cooking, place carrots in a medium saucepan with enough
water to cover. Bring to a boil over medium-high heat. Reduce heat to
medium and cook until tender, about 5 minutes. Drain carrots; set aside.
3. Mix the cornstarch in 1/4 cup cold water.
4. In same saucepan, add milk and cornstarch mixture. Cook, whisking
frequently, until mixture thickens slightly, about 5 minutes. Whisk in
cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring,
about I minute.
5. Drain pasta in a colander. Place in a large serving bowl. Pour cheese
mixture over pasta; toss to coat. Serve immediately.
NOTES : * Original recipe called for 2 Tbsp margarine & 2 Tbsp flour. I
prefer to use cornstarch.
Follow this for Step 3: 3. In same saucepan, melt margarine over medium
heat. Add flour and cook, whisking constantly, for 3 minutes. Add milk and
cook, whisking frequently, until mixture thickens slightly, about 5
minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and
carrots; cook, stirring, about I minute.
Can be made with any small shaped pasta.
I used frozen peas and carrots instead of fresh carrots.
Calories: 550.1 (18.5% from fat) Fat: 11.2g Cholesterol: 31mg Carbohydrate:
86.7 g  Fiber: 7.6g Sodium: 326mg
Recipe by: Healthy Meals in Minutes
Posted to EAT-LF Digest by "Wildrose" <esordliw@pacbell.net> on Sep 27,
1998, converted by MM_Buster v2.0l.

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