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Pasta Mexicana

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.