Ingredients
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3 cups bow tie pasta, uncooked
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4 carrots, scraped and cut into julienne strips
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2 medium zucchini, cut into julienne strips
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1 medium green pepper, cut into julienne strips
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1 1/2 garlic cloves, minced
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3 tablespoons butter or 3 tablespoons margarine, melted
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1 (8 ounce) package Velveeta cheese or 1 (8 ounce) package processed loaf cheese spread, cubed
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1/4 cup half-and-half
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1 teaspoon basil, dried whole & crushed
Instructions
- Cook pasta according to package directions; drain and set aside.
- 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.
- Add reserved cooked pasta, and toss gently. Cook just until mixture is thoroughly heated, stirring occasionally.