Garden Pasta Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| American Cheese slice | 6 , cut into pieces | |
| Broccoli package | 1 , drained | |
| 1/2 lb. carrots, cut julienne | ||
| Zucchini | 1/2 Pound, sliced | |
| Mushrooms | 1/2 Pound, sliced | |
| Fettuccine package | 1 , cooked, drained | |
Directions
In 3-quart casserole, combine butter, onion and garlic.
Microwave at HIGH (10) 1 to 3 minutes until onion is transparent.
Stir in flour, salt and thyme.
Gradually stir in milk.
Microwave at HIGH (10) 3 to 5 minutes until thickened, stirring every 2 minutes.
Blend in cheese, stirring until melted.
Set aside.
In 2-quart casserole, combine broccoli, carrots, zucchini and mushrooms.
Microwave at HIGH (10) 5 to 9 minutes until vegetables are tender; stir after 3 minutes.
Add vegetables to cheese sauce.
Mix well.
Serve over fettuccine.
Microwave at HIGH (10) 1 to 3 minutes until onion is transparent.
Stir in flour, salt and thyme.
Gradually stir in milk.
Microwave at HIGH (10) 3 to 5 minutes until thickened, stirring every 2 minutes.
Blend in cheese, stirring until melted.
Set aside.
In 2-quart casserole, combine broccoli, carrots, zucchini and mushrooms.
Microwave at HIGH (10) 5 to 9 minutes until vegetables are tender; stir after 3 minutes.
Add vegetables to cheese sauce.
Mix well.
Serve over fettuccine.
Chef
