pasta - veg fusilli

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Vegetable Fusilli

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Noodles and Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons polyunsaturated margarine

2 tablespoons flour

1 cup lowfat 1% milk

1/4 pound lowfat cheddar cheese -- grated

pinch ground nutmeg

salt and black pepper

2/3 cup sliced mushroom

1/3 cup diced mixed bell pepper -- or strips

1/3 cup thinly sliced celery

1/3 cup thinly sliced zucchini

1/2 pound whole wheat egg or spinach fusilli

1/4 cup peas -- fresh or frozen

2 tablespoons Parmesan cheese -- grated

 

Melt the margarine, add the flour and cook gently for 1 to 2 minutes. Add the

milk gradually and heat, stirring constantly, to obtain a smooth texture. Allow

the sauce to cook, then add the grated Cheddar cheese, nutmeg and seasoning.

 

Saute the mushrooms, peppers, celery and zucchini lightly, retaining some raw

vegetables for the garnish.

 

Boil the pasta just until cooked. Drain and refresh in cold water.

 

Combine the cooked vegetables, cheese sauce and pasta with the peas. Turn into

an ovenproof dish, Sprinkle with Parmesan and back at 375F for 20 minutes, until

light brown and bubbling.

 

VARIATIONS:

Use different colors and shapes of pasta. Try different seasonal vegetables

 

GARNISH: Blanched vegetables; sprig of fresh basil.

 

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Winter "

Copyright:

" 1994 Avery 0895296152 "

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Per Serving (excluding unknown items): 352 Calories; 7g Fat (18.7% calories from

fat); 19g Protein; 52g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 334mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 20088 0 5663 330 0 0

 

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