Yield: 6 Servings
Measure | Ingredient |
---|---|
8 ounces | Pasta (bow-ties or ribbed) |
1 tablespoon | Unbleached Flour |
¾ cup | Milk |
½ cup | Grated Parmesan cheese(2 oz) |
1 teaspoon | Basil |
¼ teaspoon | Black Pepper |
1 x | Med sweet red pepper,chopped |
2 xes | Scallions, sliced |
3 tablespoons | Margarine, divided |
½ cup | Vegetable stock |
½ cup | Grated Cheddar cheese (2 oz) |
1 tablespoon | Chopped fresh parsley |
¼ teaspoon | Paprika |
2 cups | Broccoli florets |
1 cup | Sliced Mushrooms (3 oz) |
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.