Cheesy Spirals and Carrots
Nothing like pasta with vegetables. Is there any veggie that you can not team up with pasta? I can't think of one. No longer, do I crave for pasta with a meat sauce although, when I do make it, I enjoy it but cravings for it, just don't exist. Now, when I make pasta, I ask myself what should I add to this dish? Do I want cheese or some olive oil? Do I want to add broccoli or corn? What should the secret of this recipe be? The one below has yummy carrots and the crunch and sweetness of the carrot are a perfect foil for the spirals.Cheesy Spirals and Carrots
1 cup broccoli florets
1 cup carrots, thinly sliced diagonally
Vegetable oil cooking spray
2 tablespoons oil
2 tablespoons dehydrated onion, minced
2 tablespoons brown rice flour
2 cups skim milk
1 1/2 cups shredded Havarti cheese
Salt and black pepper to taste
Prepare pasta according to package directions.
Five minutes before pasta is done, add carrots to pasta.
Cook 3 minutes; add broccoli to pasta.
Cook remaining 2 minutes.
When pasta and vegetables are done, drain well. Lightly spray a 2-quart casserole dish with cooking spray; set aside.
Preheat oven to 375 degrees F.
In a medium saucepan, melt margarine over low heat.
Add onion and saute about 2 minutes.
Stir in flour and continue cooking and stirring until mixture thickens.
Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste.
Mix pasta and vegetables with sauce.
Transfer to casserole dish.
Bake for 25 to 30 minutes or until heated through.
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