Total Time
Prep 10 mins
Cook 15 mins

This is a pasta and vegetable mix, with a nice creamy cheese sauce. I have posted this as originally posted by Laurier Champigny in the cookbook "Cuisine a la Mode", but I like to add just a splash of white wine to the mix at the end.

Ingredients Nutrition


  1. Cook pasta according to package directions; drain and set aside.
  2. 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.
  3. Add reserved cooked pasta, and toss gently. Cook just until mixture is thoroughly heated, stirring occasionally.
Most Helpful

5 5

Easy and delicious! I used some skim milk instead of half and half and penne instead of farfalle, as I couldn't find any multigrain farfalle in my grocery. This was very enjoyable! Thanks for sharing!

5 5

Yummy! There was a lot of veggies in this. Lots more than I was expecting. I loved that. I added some sliced onion, some mushrooms that I wanted to use up and, a little more cheese and some crushed red pepper to kick it up a little. Thanks for posting this really flexible recipe.

5 5

Oh yum, this was great, totally my kind of dinner! Quick, everything on hand (more or less), very easy comfort food and tasted delicious! I did use rigatoni, not having farfalle, and I added the wine ;) Really enjoyed this and am having the leftovers for lunch, what a great pleasure :) Thank you breezermom, made and enjoyed for YUKU For Your Consideration