Pasta Di Verdure Del Formaggio (Vegetable Cheese Pasta)

"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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Ready In:
1hr
Ingredients:
16
Serves:
6-8
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ingredients

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directions

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

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