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Pasta With Cheese Sauce And Vegetables

Italian.Chef's picture
Ingredients
  Fettuccine 1⁄2 Pound (Preferably Spinach Pasta)
  Olive oil 2 Teaspoon
  Sliced mushrooms 3⁄4 Cup (12 tbs)
  Diced onion 3⁄4 Cup (12 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Dry basil 3⁄4 Tablespoon
  Dry oregano 1 Teaspoon
  Skim milk 2 1⁄2 Cup (40 tbs)
  Cornstarch/Arrowroot 1 Tablespoon
  Cold water 2 Tablespoon
  Grated monterey jack cheese 1⁄2 Cup (8 tbs), grated (Havarti/Brick)
  Pepper To Taste
  Parmesan 2 Tablespoon
  Paprika To Taste
Directions

Cook fettuccine in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute just until vegetables are soft.
Remove from heat.
Set aside.
Heat in saucepan.
In a small cup, combine cornstarch and water until smooth.
Add to milk and stir until thickened.
Add to above and stir until smooth.
Add pasta and vegetables, then toss and serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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Average: 4.3 (15 votes)