Three-Cheese Vegetable Pasta Toss Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
• STEP 3.Add the vegetables to the skillet and cook until they are tender-crisp.
• STEP 4.In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux.
• STEP 5.Gradually whisk in milk and bring to a simmer. Cook until the sauce thickens.
• STEP 6.Remove the saucepan from heat and stir in the three cheeses until melted and smooth.
• STEP 7.Add the cooked pasta and vegetables to the cheese sauce. Toss until well coated.
• STEP 8.Season with salt, pepper, and any additional herbs or spices of your choice.
• STEP 9.Serve the three-cheese vegetable pasta toss hot, garnished with grated Parmesan cheese.

Cooking Tips

• Feel free to use any combination of vegetables you prefer, such as bell peppers, zucchini, or broccoli.
• For a lighter version, you can use low-fat milk and reduced-fat cheeses.
• To make it a complete meal, you can add cooked chicken or shrimp to the pasta toss.
• If the sauce becomes too thick, you can thin it out with a little extra milk or pasta cooking water.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta toss in a skillet or microwave until heated through.
• Serve the leftovers as is or add a splash of milk to revive the creamy texture.