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Ingredients
- 2 x MEDIUM CARROTS, SLICED
- 1 x SMALL ZUCHINNI, Minced
- 1 c. SKIMMED Lowfat milk
- 3 Tbsp. ALL PURPOSE FLOUR
- 1/4 c. LIGHT BEER
- 3/4 c. REDUCED FAT SHARP CHEESE **
- 8 ounce PASTA (ROTINI, SPAGHETTI)
Directions
- ** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN FLAVOR. SHREDD CHEESE. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
- MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL AMOUNT OF WATER FOR 6 Min. Add in ZUCCHINI AND COOK COVERED FOR 3 Min MORE.
- DRAIN VEGETABLES; SET ASIDE. SHAKE Lowfat milk AND FLOUR IN A SCREW TOP JAR. Add in Mix TO SAUCE PAN. COOK OVER MEDIUM HEAT Till BUBBLY AND THICKENED. Add in BEER AND HEAT THROUGH. REMOVE PAN FROM HEAT AND Add in SHREDDED CHEDDAR CHEESE. STIR Till CHEESE IS JUST MELTED. Add in COOKED VEGETABLES TO CHEESE SAUCE. SEASON TO TASTE WITH PEPPER. SERVE OVER Warm COOKED PASTA. EACH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 84 | 22% |
| Total Fat 9.38g | 12% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 341mg | 14% |
| Potassium 291mg | 8% |
| Total Carbs 51.99g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.01g | 3% |
| Protein 20.25g | 32% |
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