Pasta Primavera and Rich Cheese Sauce

3 small zucchini
3 small yellow squash
1 large red bell pepper
1 large yellow or green bell pepper
3 cloves of garlic
1 large white onion
1 can evaporated milk
1/4 lb American cheese, finely shredded
1/4 cup oil
White pepper or coarsely ground black pepper
1 lb package of small pasta (spaghetti)

Special Utensils, Wok or large skillet

Cut zucchini and yellow squash julienne-style. Slice peppers in long, wide strips. Mince garlic. Slice onion in strips. Saute onion and garlic until clear in oil; add zucchini, squash, bell peppers and season to taste - saute stirring constantly until limp. Add cream and stir on medium heat until bubbly. Add shredded cheese (sprinkle, then stir gently); stir until dissolved, Allow mixture to become creamy but vegetables should not be overcooked.

Serve on thin spaghetti. Makes a wonderful vegetable entree or accompaniment to main meat or fish dish.

Serves: 6

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Cajun Country -- New Iberia, Louisiana