Recipe: Vegetables Fromage (carrots, zucchini, and pasta) (Velveeta, 1989)

VEGETABLES FROMAGE

2 cups julienne-cut carrots
2 cups julienne-cut zucchini
1 medium green bell pepper, cut into strips
1 garlic clove, minced
3 tablespoons margarine
1/2 lb. Velveeta Pasteurized Process Cheese Spread, cubed
1/4 cup half and half (or milk)
1 teaspoon dried basil leaves, crushed (or 2 tablespoons chopped fresh basil)
1 1/2 cups (6 oz.) uncooked bow-shaped or corkscrew pasta, cooked, drained

In large skillet, stir-fry carrots, zucchini, peppers and garlic in margarine until crisp-tender.

Reduce heat to low, Add process cheese spread, half and half and basil: stir until process cheese spread is melted.

Add noodles; mix lightly. Heat thoroughly, stirring occasionally.

TO COOK IN A MICROWAVE:
In 2-quart microwave-safe bowl, microwave carrots, zucchini, peppers, garlic and margarine on High 3 to 4 minutes or until vegetables are crisp-tender. Add process cheese spread, half and half and basil. Microwave on High 2 minutes or until process cheese spread is melted. Add noodles; mix lightly.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: Velveeta Creative Cooking, Kraft Inc., 1989