Ingredients Jump to Instructions ↓

  1. 8 oz Pasta (bow-ties or ribbed)

  2. 1 c Sliced Mushrooms (3 oz) Med sweet red pepper,chopped

  3. 2 c Broccoli florets

  4. 1/4ts Black Pepper

  5. 1/4ts Paprika

  6. 1 ts Basil

  7. 1 tb Chopped fresh parsley

  8. 1/2c Grated Parmesan cheese(2 oz)

  9. 1/2c Grated Cheddar cheese (2 oz)

  10. 3/4c Milk

  11. 1/2c Vegetable stock

  12. 1 tb Unbleached Flour

  13. 3 tb Margarine, divided

  14. 2 x Scallions, sliced

Instructions Jump to Ingredients ↑

  1. + 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.


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