Ingredients for Cheddar Squash Pasta
- 1 pound rotini pasta
- Summer Squash
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- Nonfat Milk
- 2% Cheddar Cheese
- Breadcrumbs
- Cooking spray
- 1 teaspoon salt, 1/2 teaspoon black pepper
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How to Make Cheddar Squash Pasta
- Bring 4 cups of salted water to a boil in a large saucepan.
- Add 1 pound of rotini pasta and return to a boil.
- Add 2 medium yellow summer squash, diced, and cook until pasta is al dente (about 8-10 minutes).
- Drain the pasta and squash, reserving about 1/2 cup of pasta water.
- Meanwhile, melt 1/4 cup of margarine in a medium saucepan over medium heat.
- Whisk in 1/4 cup of all-purpose flour to form a paste (roux).
- Gradually whisk in 3 cups of milk into the roux until smooth and thickened.
- Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Reduce heat to low and stir in 2 cups of shredded sharp cheddar cheese until melted and smooth. If needed, add a little reserved pasta water to thin the sauce.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Combine the cooked pasta, squash, and cheese sauce in the prepared baking dish.
- Sprinkle with 1/2 cup of breadcrumbs (optional).
- Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
23g
Fat
13g
Carbs
14g
