Vegetables Fromage

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 cups bow tie pasta, uncooked
• 4 carrots, scraped and cut into julienne strips
• 2 medium zucchini, cut into julienne strips
• 1 medium green pepper, cut into julienne strips
• 1 1/2 garlic cloves, minced
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 (8 ounce) package velveeta cheese or 1 (8 ounce) package processed loaf cheese spread, cubed
• 1/4 cup half-and-half
• 1 teaspoon basil, dried whole & crushed

Recipe

• 1 cook pasta according to package directions; drain and set aside.
• 2 saute julienned carrot, zucchini, green pepper, and minced garlic in melted butter in a large skillet until vegetables are crisp-tender. reduce heat to low; add cheese, half and half, and basil, stirring until cheese melts.
• 3 add reserved cooked pasta, and toss gently. cook just until mixture is thoroughly heated, stirring occasionally.