Ingredients
-
3
-
4
-
2
-
1
-
1 1/2
-
3
-
1
-
1/4
-
1
-
-
-
-
-
-
Directions
Vegetables Fromage, This is a pasta and vegetable mix, with a nice creamy cheese sauce I have posted this as originally posted by Laurier Champigny in the cookbook Cuisine a la Mode , but I like to add just a splash of white wine to the mix at the end , Yummy! There was a lot of veggies in this Lots more than I was expecting I loved that I added some sliced onion, some mushrooms that I wanted to use up and, a little more cheese and some crushed red pepper to kick it up a little Thanks for posting this really flexible recipe , Oh yum, this was great, totally my kind of dinner! Quick, everything on hand (more or less), very easy comfort food and tasted delicious! I did use rigatoni, not having farfalle, and I added the wine 😉 Really enjoyed this and am having the leftovers for lunch, what a great pleasure 🙂 Thank you breezermom, made and enjoyed for YUKU For Your Consideration
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Steps
|
1
Done
|
Cook Pasta According to Package Directions; Drain and Set Aside. |
|
2
Done
|
Saute Julienned Carrot, Zucchini, Green Pepper, and Minced Garlic in Melted Butter in a Large Skillet Until Vegetables Are Crisp-Tender. Reduce Heat to Low; Add Cheese, Half and Half, and Basil, Stirring Until Cheese Melts. |
|
3
Done
|
Add Reserved Cooked Pasta, and Toss Gently. Cook Just Until Mixture Is Thoroughly Heated, Stirring Occasionally. |
