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1
cup packaged dried cut ziti or corkscrew macaroni
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1/2
teaspoon salt (optional)
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3
cups loose-pack frozen broccoli, cauliflower, and carrots
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2
tablespoons margarine or butter
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2
tablespoons all-purpose flour
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1/8
teaspoon salt
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1/8
teaspoon pepper
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1
cup milk
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1/2
cup crumbled blue cheese (2 ounces)
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1/3
cup dairy sour cream
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Crumbled blue cheese (optional)
1. In a large saucepan bring 2 quarts water to boiling. Add pasta and, if desired, 1/2 teaspoon salt. Return to boiling; cook for 5 minutes. Add frozen vegetables. Return to boiling; cook for 5 to 7 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain pasta and vegetables.
2. Meanwhile, for sauce, in a small saucepan melt margarine or butter. Stir in flour, 1/8 teaspoon salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in 1/2 cup blue cheese and the sour cream.
3. Pour sauce over pasta mixture. Toss to coat. If desired, sprinkle with additional blue cheese. Makes 6 side-dish servings.
- Servings Per Recipe 6,
- Calories 223,
- Protein (gm) 8,
- Carbohydrate (gm) 26,
- Fat, total (gm) 10,
- Cholesterol (mg) 16,
- Saturated fat (gm) 5,
- Sodium (mg) 280,
- Percent Daily Values are based on a 2,000 calorie diet
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