Cheesy Pasta Primavera
|
Ingredients |
|
4 cups |
uncooked fusilli or rotini (corkscrew pasta) |
1 L |
|
2 Tbsp |
butter |
30 mL |
|
2 |
medium carrots, thinly sliced |
2 |
|
1 clove |
garlic, chopped |
1 |
|
1 |
small onion chopped |
1 |
|
1 |
small zucchini, unpeeled, coarsely chopped |
1 |
|
1 cup |
quartered fresh mushrooms |
250 mL |
|
3 Tbsp |
flour |
45 mL |
|
2 cups |
milk |
500 mL |
|
3/4 cup |
grated cheddar cheese |
175 mL |
|
1 tsp |
dry mustard |
5 mL |
|
|
salt and freshly ground pepper |
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| Directions |
|
Cook pasta according to package
directions. Drain. Meanwhile, in large saucepan over medium
heat, melt butter. Sauté carrots in butter 3 minutes. Add
garlic, onion, zucchini and mushrooms. Cook until tender
(about 5-7 minutes). Stir in flour. Gradually stir in milk,
whisking until smooth. Cook, stirring constantly, until
mixture boils and thickens. Remove from heat. Stir in cheddar
cheese, dry mustard, salt and pepper to taste. Stir in cooked
pasta. Serve immediately. |
|
Nutrient Content |
|
Per Serving: Energy 591.5 Kcal ·
Carbohydrate: 85.3 g · Protein: 23.4 g · Fat (Total): 17.3 g
· Calcium: 354.1 mg |
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