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By: G G.
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 2 | |
| Ingredients: | ||
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1 cup broccoli florets 1 cup sliced carrots 1 cup sliced zucchini 1 cup macaroni or rotini pasta 1 tablespoon flour (for sauce) 1 tablespoon margarine (for sauce) 1 cup skim milk (for sauce) 0.25 teaspoon dried basil (for sauce) 0.125 teaspoon black pepper (for sauce) 2 tablespoon Parmesan cheese (for sauce) |
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| Directions: | ||
| Steam vegetables until crisp-tender, and cook macaroni according to package directions. In a small saucepan, melt margarine and blend in flour. Gradually stir in milk and seasoning. (Do not add cheese at this time.) Cook over medium heat, stirring constantly, until sauce thickens. Remove from heat and blend in cheese. Pour over hot vegetables. Add macaroni and mix together. | ||
| Notes: | ||
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