Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 1997


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

313 calories; calories from fat 29%; fat 10g; saturated fat 5.4g; mono fat 2.7g; poly fat 1.1g; protein 15g; carbohydrates 41.3g; fiber 2.7g; cholesterol 26mg; iron 3.2mg; sodium 309mg; calcium 286mg.