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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 1/2 cups uncooked farfalle (bow tie pasta) |
1 tablespoon reduced-calorie margarine |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1/4 teaspoon salt |
1 1/2 cups skim milk |
1 1/4 cups (5 ounces) shredded sharp cheddar cheese |
cooking spray |
4 cups (3/4-inch) sliced zucchini (about 2 medium) |
2 cups (3/4-inch) cubed red bell pepper (about 2 medium) |
1 cup sliced green onions |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat.
3. Melt margarine in a small nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Stir in flour, cumin, red pepper and salt; cook 1 minute. Gradually add milk; cook until thick and bubbly, stirring constantly. Remove the milk mixture from heat; stir in cheese. Set aside.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1 minute. Combine pasta, vegetables, and onions; spoon into a 13- x 9-inch baking dish coated with cooking spray. Spoon cheese sauce evenly over pasta mixture. Bake at 350° for 15 minutes or until bubbly.
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