Cheesy Pasta Primavera

4 cups uncooked fusilli or rotini (corkscrew pasta)
2 Tbsp butter
2 medium carrots, thinly sliced
1 clove garlic, chopped
1 small onion, chopped
1 small zucchini, unpeeled, coarsely chopped
1 cup quartered fresh mushrooms
3 Tbsp all-purpose flour
2 cups milk
3/4 cup grated low fat old Cheddar cheese
1 tsp mustard
Salt and freshly ground pepper

Cook pasta according to package directions. Drain. Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes.

Add garlic, onion, zucchini and mushrooms. Cook until tender. Stir in flour.

Gradually stir in milk, whisking until smooth. Cook, stirring constantly, until mixture boils and thickens. Remove from heat.

Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta. Serve immediately.

Yield: 4 servings
rec.food.recipes/Dancer/1999