| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Cheese, Main dish, Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 8 | oz | Pasta, bow-ties or ribbed |
| 3 | T | Margarine, divided |
| 1 | T | 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 | T | Chopped fresh parsley |
| 1 | t | Basil |
| 1/4 | t | Paprika |
| 1/4 | t | Black Pepper |
| 2 | c | Broccoli florets |
| Med sweet red pepper, chopped | ||
| 1 | c | Sliced Mushrooms, 3 oz |
| 2 | 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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