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

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!

Starrynews April 05, 2009

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.

Lucky in Bayview October 05, 2014

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

Karen Elizabeth July 23, 2014