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    You are in: Home / Recipes / Pasta Di Verdure Del Formaggio (Vegetable Cheese Pasta) Recipe
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    Pasta Di Verdure Del Formaggio (Vegetable Cheese Pasta)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Sherrybeth's Note:

    This recipe is from a local Italian restaurant. The chef was kind enough to share it with us after we had dined there one evening. I've made it twice since then and though I don't think mine is as good as theirs, Mark and the kids seem to enjoy it. There are never any leftovers. **It has been noted that I didn't give specific directions for the cheese sauce. I use 1/2 cup milk to 1/4 cup shredded cheese, usually a mild cheddar or a mozzarella, but you can use your preference***

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    Units: US | Metric


    1. 1
      Sauté the zucchini, squash, carrots, onion, jalapeño, peppers and broccoli in garlic butter until they start to get tender.
    2. 2
      Add the mushrooms, seasoned salt and Tabasco and sauté until the mushrooms are tender.
    3. 3
      Slowly add the cheese sauce and the marinara and toss until all is mixed and hot.
    4. 4
      Thoroughly cook the bow tie pasta, then drain.
    5. 5
      Toss in skillet with other mixture.
    6. 6
      Pour contents of the skillet into a pasta bowl.
    7. 7
      Rim with garlic salt and chopped parsley.

    Ratings & Reviews:


    Nutritional Facts for Pasta Di Verdure Del Formaggio (Vegetable Cheese Pasta)

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.3
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.8 g
    Cholesterol 38.0 mg
    Sodium 271.1 mg
    Total Carbohydrate 37.3 g
    Dietary Fiber 3.7 g
    Sugars 5.5 g
    Protein 9.3 g

    The following items or measurements are not included:

    garlic butter

    seasoning salt

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