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Servings: 1
6 oz mushrooms
4 c broccoli flowerets
1/2 c thinly sliced carrots
1 lb ziti
2 c light cream
4 oz sharp Cheddar cheese
3 oz Parmesan cheese
1 c walnuts
butter or margarine
1/2 ts salt
1/4 ts pepper
Trim and remove stems from mushrooms. Quarter large mushrooms. Melt 1
tablespoon of butter or margarine in a large skillet over moderate heat.
Stir-fry mushrooms caps and stems 1 minute until coated. Remove.
Add 1 tablespoon oil, broccoli and carrots to the skillet. Stir-fry 1
minute.
Add 2 tablespoons of water; cover and cook 3 minutes until vegetables are
crisp and tender; drain. Melt 4 tablespoons butter or margarine; stir in
3 tablespoons flour. Cook 2 minutes, stirring once or twice. Continue
stirring and slowly add light cream. Increase heat slightly; stir in 1
cup
Parmesan and 1 cup sharp Cheddar cheese. Add 1/2 teaspoon salt and 1/4
teaspoon pepper. Stir 2-3 minutes until sauce thickens and bubbles.
Gently
mix ziti which has been cooked and drained, mushrooms, carrots, broccoli
and
1 cup walnuts in large bowl. Add cheese sauce and toss gently. Place
into a
2-quart baking dish. Cover tightly with foil and refrigerate. Bake at
375
degrees for 25 minutes. GOOD DISH TO MAKE AHEAD AND SERVE LATER.
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