Pasta Mexicana

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6 servings (serving size: 1 1/2 cups)


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3 1/2 cups uncooked farfalle (bow tie pasta)
1 tablespoon reduced-calorie margarine
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1 1/2 cups skim milk
1 1/4 cups (5 ounces) shredded sharp cheddar cheese
Cooking spray
4 cups (3/4-inch) sliced zucchini (about 2 medium)
2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
1 cup sliced green onions


Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat.

Melt margarine in a small nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Stir in flour, cumin, red pepper and salt; cook 1 minute. Gradually add milk; cook until thick and bubbly, stirring constantly. Remove the milk mixture from heat; stir in cheese. Set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1 minute. Combine pasta, vegetables, and onions; spoon into a 13- x 9-inch baking dish coated with cooking spray. Spoon cheese sauce evenly over pasta mixture. Bake at 350° for 15 minutes or until bubbly.

Created date

October 2003

Nutritional Information

Calories 313
Caloriesfromfat 29 %
Fat 10 g
Satfat 5.4 g
Monofat 2.7 g
Polyfat 1.1 g
Protein 15 g
Carbohydrate 41.3 g
Fiber 2.7 g
Cholesterol 26 mg
Iron 3.2 mg
Sodium 309 mg
Calcium 286 mg