| 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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