Vegetable Fromage

VegetarianDairy
Be the first to rate this recipe

Ingredients

  • 2 c. julienne cut carrots
  • 2 c. julienne cut zucchini ⓘ
  • 1 c. green pepper strips ⓘ
  • 1 garlic clove, minced ⓘ
  • 1/4 c. margarine ⓘ
  • 1/2 c. bow noodles, cooked and drained ⓘ
  • 1/2 lb. process cheese spread, cubed ⓘ

Instructions

  1. In large skillet, stir-fry carrots, zucchini, peppers and garlic in margarine until crisp-tender.
  2. Reduce heat to low.
  3. Add process cheese spread, half and half and basil; stir until process cheese spread is melted.
  4. Add pasta; mix lightly.
  5. Heat thoroughly, stirring occasionally.

Nutrition & Diet Analysis (per serving)

438 kcal 22% DV
Protein Fat Carbs

Macronutrients

Protein 7.3g 15% DV
Total Fat 29.9g 38% DV
Carbs 36.1g 13% DV
Fiber 1.6g 6% DV
Sugar 3.4g 7% DV

Electrolytes

Sodium 710mg 31% DV
Potassium 210.8mg 4% DV
Cholesterol 13.8mg 5% DV

Vitamins & Minerals

Vitamin A 117mcg 13% DV
Vitamin C 24.7mg 27% DV
Vitamin D 0.2mcg 1% DV
Calcium 201mg 15% DV
Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

noodles process cheese spread basil margarine garlic green pepper

You May Also Like

🥗

Pizza (Handmade, It's Fun!)

VeganVegetarian
693 kcal 12.1g protein
🥗

Grilled Mushrooms in Foil Packets

VeganVegetarian
383 kcal 5.1g protein
🥦

Vegan Spaghetti & Meatball Sliders

VegetarianDairy
688 kcal 9.5g protein
🥦

Sopes with Black Beans

VegetarianDairy
316 kcal 14.8g protein
🥦

Buttery Chocolate Chip Cookie Brittle

VegetarianDairy
658 kcal 8.5g protein
🥗

Okra Caponata Toasts

VeganVegetarian
301 kcal 4.6g protein
Vegetarian recipes → Dairy recipes → All recipes →