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Cooked by: Chef / Last Modified: 5/31/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 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.
Ingredients:
8 Ounce(s) Pasta (bow-ties or ribbed)
3 Tablespoon(s) Margarine, divided
1 Tablespoon(s) Unbleached Flour
1/2 Cup(s) Vegetable stock
3/4 Cup(s) Milk
1/2 Cup(s) Grated Cheddar cheese (2 oz)
1/2 Cup(s) Grated Parmesan cheese(2 oz)
1 Tablespoon(s) Chopped fresh parsley
1 Teaspoon(s) Basil
1/4 Teaspoon(s) Paprika
1/4 Teaspoon(s) Black Pepper
2 Cup(s) Broccoli florets
1 Med sweet red pepper,chopped
1 Cup(s) Sliced Mushrooms (3 oz)
2 Scallions, sliced |
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