Vegetables Fromage

• 3 cups bow tie pasta, uncooked
• 4 carrots, scraped and cut into julienne strips
• 2 medium zucchini, cut into julienne strips
• 1 medium green pepper, cut into julienne strips
• 1 1/2 garlic cloves, minced
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 (8 ounce) package Velveeta cheese or (8 ounce) package processed loaf cheese spread, cubed
• 1/4 cup half-and-half
• 1 teaspoon basil, dried whole & crushed

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.

pasta, carrots, zucchini, green pepper, garlic, butter, velveeta cheese, basil

Taken from www.food.com/recipe/vegetables-fromage-349412 (may not work)