Recipes

Cheesy Spring Fusilli

Pasta fans you’ll love this fantastic fusilli dish. Your plate will be a rainbow of well-seasoned veggies, and you can add even more if you prefer! Serve with slices of toasted and battered Italian bread. “Deliziosissima!”
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Course Pasta, Pasta, Rice & Grains
Cuisine Continental

Servings 4 servings
Calories 2011.01 kcal

Ingredients

  

  • 4 cup(s) fusilli pasta, uncooked
  • 2 tablespoon(s) butter
  • 2 medium carrots, thinly sliced
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • 1 small zucchini, unpeeled, coarsely chopped
  • 1 cup(s) fresh mushrooms, quartered
  • 3 tablespoon(s) all-purpose flour
  • 2 cup(s) milk
  • 3/4 cup(s) low-fat cheddar cheese, grated
  • 1 teaspoon(s) mustard
  • 1 dash(es) salt
  • 1 dash(es) pepper, freshly ground

Instructions

 

  • Cook pasta according to pkg.
  • directions.
  • Drain.
  • Meanwhile, in large saucepan over medium heat melt butter.
  • Saute carrots in butter 3 minutes.
  • Add garlic, onion, zucchini and mushrooms.
  • Cook until tender.
  • Stir in flour.
  • Gradually stir in milk, whisking until smooth.
  • Cook, stirring constantly, until mixture boils and thickens.
  • Remove from heat.
  • Stir in Cheddar cheese, dry mustard, salt and pepper to taste.
  • Stir in cooked pasta.
  • Serve immediately.
  • Ready in 25 min.

Nutrition

Calories: 2011.01kcalCarbohydrates: 306.15gProtein: 88.37gFat: 50.02gSaturated Fat: 28.83gCholesterol: 130.65mgSodium: 2381.21mgFiber: 21.63gSugar: 45.75g

Keyword Butter, Carrots, Vegetables
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