Pasta Mexicana

• 3 1/2 cups uncooked farfalle (bow tie pasta)
• 1 tablespoon reduced-calorie margarine
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1 1/2 cups skim milk
• 1 1/4 cups (5 ounces) shredded sharp cheddar cheese
• Cooking spray
• 4 cups (3/4-inch) sliced zucchini (about 2 medium)
• 2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
• 1 cup sliced green onions

1. Preheat oven to 350u0b0.
2. Cook pasta according to package directions, omitting salt and fat.
3. Melt margarine in a small nonstick skillet over medium heat. Add garlic, and saute 30 seconds. Stir in flour, cumin, red pepper and salt; cook 1 minute. Gradually add milk; cook until thick and bubbly, stirring constantly. Remove the milk mixture from heat; stir in cheese. Set aside.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini; cook 3 minutes. Add bell pepper; cook 1 minute. Combine pasta, vegetables, and onions; spoon into a 13- x 9-inch baking dish coated with cooking spray. Spoon cheese sauce evenly over pasta mixture. Bake at 350u0b0 for 15 minutes or until bubbly.

pasta, margarine, garlic, allpurpose, ground cumin, ground red pepper, salt, milk, cheddar cheese, cooking spray, zucchini, red bell pepper, green onions

Taken from www.myrecipes.com/recipe/pasta-mexicana-0 (may not work)