Vegetables fromage

4 Servings

Ingredients

Quantity Ingredient
2 cups Julienne-cut carrots
2 cups Julienne-cut zucchini
1 cup Green pepper strips
1 Clove garlic; minced
¼ cup Parkay margarine
½ pounds Velveeta pasteurized process cheese spread; cubed
¼ cup Half and Half
1 teaspoon Dried basil leaves; crushed
½ cup Bow noodles; cooked, drained

Directions

Stir-fry carrots, zucchini, peppers and garlic in margarine until crisp-tender. Reduce heat. Add Velveeta cheese spread, half and half and basil; stir over low heat until cheese spread is melted. Add pasta; mix lightly. Heat thoroughly, stirring occasionally. 4 to 6 servings.

VARIATIONS:

1. Substitute milk for half and half.

1. Substitute corkscrew noodles for bow noodles.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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