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Chef with red wine glass


Makes 2 servings.

• 1 cup Broccoli florets
• 1 cup Carrots, sliced
• 1 cup Zucchini, sliced
• 1 cup Macaroni or rotini

• 1 Tbsp. Flour
• 1 Tbsp. Margarine
• 1 cup Skim milk
• 1/4 tsp. Dried basil
• 1/8 tsp. Black pepper
• 2 Tbsp. Parmesan cheese

Steam vegetables until tender-crisp, and cook macaroni according to package directions.

In a small saucepan, melt margarine, blend in flour.

Gradually stir in milk and seasoning. (Do not add cheese at this time.)

Cook over medium heat, stirring constantly, until sauce thickens.

Remove from heat and blend in cheese. Pour over hot vegetables.

Add macaroni and mix together.

Nutritional analysis per serving: calories 433, fat 9g, calories from fat 19%, cholesterol 7mg, fiber 6g, sodium281 mg.

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