Recipe: Vegetable Fusilli

VEGETABLE FUSILLI

2 tablespoons polyunsaturated margarine
2 tablespoons flour
1 cup lowfat 1 percent milk
1/4 pound lowfat cheddar cheese, grated
1 pinch ground nutmeg
salt and black pepper
2/3 cup sliced mushroom
1/3 cup diced or strips mixed bell peppers
1/3 cup thinly sliced celery
1/3 cup thinly sliced zucchini
1/2 pound whole wheat egg or spinach fusilli
1/4 cup peas (fresh or frozen)
2 tablespoons grated Parmesan cheese

Melt the margarine, add the flour and cook gently for 1 to 2 minutes. Add the milk gradually and heat, stirring constantly, to obtain a smooth texture. Allow the sauce to cook, then add the grated Cheddar cheese, nutmeg and seasoning.

Saute the mushrooms, peppers, celery and zucchini lightly, retaining some raw vegetables for the garnish.

Boil the pasta just until cooked. Drain and refresh in cold water.

Combine the cooked vegetables, cheese sauce and pasta with the peas. Turn into an ovenproof dish, Sprinkle with Parmesan and back at 375F for 20 minutes, until light brown and bubbling.

VARIATIONS:
Use different colors and shapes of pasta. Try different seasonal vegetables

GARNISH:
Blanched vegetables; sprig of fresh basil.

Servings: 4
Source: The Harvest Collection by Gardner Merchant