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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A recipe I clipped from a magazine years ago and it still sounds good. Ingredients:
1 tablespoon salad oil |
1 medium broccoli, cut into 2 x 1-inch pieces |
1 small red pepper, cut into thin strips |
0.75 (1 lb) package linguine |
2 tablespoons butter |
1 tablespoon flour |
2 cups milk |
1/4 lb fontina cheese |
2 ounces mozzarella cheese |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a 10-inch skillet over medium high heat, in hot salad oil, stir broccoli and red pepper until well coated.
2. Add 2 tablespoons water; cover and cook 5 to 10 minutes, until broccoli is tender-crisp, stirring occasionally.
3. Meanwhile, in saucepan, prepare linguine as label directs.
4. In a 2 quart saucepan over medium heat melt butter; stir in flour until smooth; cook 1 minute.
5. Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens slightly.
6. Remove saucepan from heat; stir in cheeses, vegetables, and salt to taste, tossing gently to mix well.
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