Shelly's Recipe

PASTA MEXICANA

Category: Pasta

3 1/2 cups uncooked farfalle (bow tie pasta)
1 tbsp butter
2 garlic cloves, minced
3 tbsp flour
1/2 tsp ground cumin
1/4 tsp ground red pepper and salt
1 1/2 cups milk
1 1/4 cups shredded sharp cheddar cheese
Cooking spray
4 cups (3/4-inch) sliced zucchini (about 2 medium)
2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
1 cup sliced green onions

Preheat oven to 350. Cook pasta according to package directions, omitting salt and fat.

Melt margarine in a small nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Stir in flour, cumin, red pepper and salt; cook 1 minute. Gradually add milk; cook until thick and bubbly, stirring constantly. Remove the milk mixture from heat; stir in cheese. Set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1 minute. Combine pasta, vegetables, and onions; spoon into a 13- x 9-inch baking dish coated with cooking spray. Spoon cheese sauce evenly over pasta mixture. Bake at 350 for 15 minutes or until bubbly.