Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Victoria Riccardi
Recipe by Cooking Light May 2000

Gallery

Recipe Summary

Yield:
6 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into a dry measuring cup; level with a knife. Place in a medium saucepan; gradually add milk, stirring with a whisk until blended. Stir in minced garlic. Place over medium heat, and cook until thick (for about 5 minutes); stir constantly. Stir in fontina and next 6 ingredients (fontina through garlic powder), and cook 1 minute. Stir constantly until cheese melts.

    Advertisement
  • Bring water to a boil. Add pasta; cook 6 minutes. Add broccoli and carrot; cook 6 minutes. Stir in bell pepper and peas; cook 1 minute. Drain. Combine pasta mixture and cheese mixture. Serve immediately.

Nutrition Facts

461 calories; calories from fat 27%; fat 13.8g; saturated fat 8g; mono fat 3.8g; poly fat 1g; protein 24g; carbohydrates 59.4g; fiber 4.4g; cholesterol 48mg; iron 3.6mg; sodium 640mg; calcium 449mg.
Advertisement
Advertisement