Veggie Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A yummy recipe from Fitness Magazine. Ingredients:
1/2 cup white wine |
4 red bell peppers, cut into thin strips |
2 zucchini, cut into thin strips |
2 sweet onions, coarsely chopped |
15 ounces part-skim ricotta cheese |
1 tablespoon unsalted butter |
2 tablespoons flour |
1 cup skim milk |
12 ounces elbow macaroni |
1/4 cup parmesan cheese, grated |
Directions:
1. Heat oven to 375°F.
2. Cook pasta in boiling water until just al dente.
3. Drain.
4. On a large skillet over medium high heat, bring wine to a boil.
5. Add bell peppers, zucchini and onion.
6. Cook, stirring occasionally, 12-15 minutes- or until vegetables are tender and most of the liquid has evaporated.
7. Season with salt and pepper to taste.
8. In a food processor , process ricotta until smooth.
9. In a small saucepan, melt butter over medium heat.
10. Add flour and cook about 2 minutes, whisking constantly.
11. Slowly whisk in milk and cook, whisking, 4-5 minutes, or until thickened.
12. In a large bowl, combine cooked pasta, vegetables, ricotta and white sauce until well mixed.
13. Season with salt and pepper and transfer to a 2.5 quart baking dish coated with cooking spray.
14. Sprinkle with parmesan cheese and bake for 25 minutes, or until golden brown and bubbly around the edges.
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