8 oz Pasta (bow-ties or ribbed)
3 tbsp Margarine, divided
1 tbsp Unbleached Flour
1/2 cup Vegetable stock
3/4 cup Milk
1/2 cup Grated Cheddar cheese (2 oz)
1/2 cup Grated Parmesan cheese(2 oz)
1 tbsp Chopped fresh parsley
1 tsp Basil
1/4 tsp Paprika
1/4 tsp Black Pepper
2 cup Broccoli florets
Med sweet red pepper,chopped
1 cup Sliced Mushrooms (3 oz)
2 each Scallions, sliced
|
|
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.
|
|
