Ingredients:
8 ounces bow tie pasta
1 teaspoon basil
3 tablespoons margarine, divided
1/4 teaspoon paprika
1 tablespoon unbleached flour
1/4 teaspoon black pepper
1/2 cup vegetable stock
2 cups broccoli florets
3/4 cup milk
1 medium sweet red peppers, chopped
1/2 cup cheddar cheese, Grated
1 cup mushrooms, Sliced
1/2 cup parmesan cheese, Grated
2 scallions, sliced
1 tablespoon fresh parsley, Chopped
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.
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.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.