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| Cauliflower- Carrot Pasta in Cheddar Cheese Sauce
2 cups of cauliflower flowerets
2 cups of diagonally sliced carrots
1/4 cup of minced onion
2 teaspoons of reduced calories margarine, melted
1 tablespoon of all purpose flour
1 cup of skim milk
1/2 cup (2 ounces) of shredded 40% less fat cheddar cheese
1/4 teaspoon of Worcestershire sauce
1/8 teaspoon of salt
1/8 teaspoon of pepper
1/2 cup of cooked corkscrew or shell macaroni, cooked without salt or fat
Combine cauliflower and carrots in a medium saucepan; add water to cover. Cover and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain well; set aside, and keep warm.
Sauté onion in margarine in saucepan 2 minutes or until tender. Add flour, stirring until combined; cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Reduce heat to low, and add cheese, Worcestershire sauce, salt, and pepper; cook, stirring constantly, until cheese melts.
Add cooked vegetables and pasta to cheese sauce in saucepan, stirring gently to coat vegetables and pasta well. Continue to cook over low heat, stirring gently, until mixture is thoroughly heated. 9 servings
Each serving: 1/2 cup
Exchanges 1 starch
Chol: 2 mg
Calories: 80
Carbo: 13gm
Protei:5 gm
Fat: 1 gm
Fiber: 1 gm
Sodium: 238 mg
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