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Cheesy Vegetable Pasta
Source: dLife

Macaroni noodles mixed with cauliflower, onions, and carrots in a light cheddar cheese sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 9 servings
Amount Per Serving
Calories 86.8
Total Carbs 10.6 g
Dietary Fiber 1.3 g
Sugars 3.6 g
Total Fat 3.0 g
Saturated Fat 0.6 g
Unsaturated Fat 0.9 g
Potassium 59.5 mg
Protein 4.3 g
Sodium 166.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Milk , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  fresh cauliflower florets
2 cup  sliced carrots
0 1/4 cup  minced onion
1 oz  reduced fat margarine (80%)
1 tbsp  white all purpose flour
1 cup  fat free milk
0 1/2 cup  fat free shredded cheddar cheese
0 1/4 tsp  Worcestershire sauce
0.125 tsp  salt
0.125 tsp  black pepper
0 1/2 cup  pasta shells
  1. Cook the macaroni according to their package directions. Drain well and then set aside to keep warm.
  2. In a medium saucepan, combine the carrots and cauliflower. Add water to cover and bring to a boil. Reduce the heat and simmer for 15 minutes, until tender. Drain well and then set aside to keep warm.
  3. Separately, sauté the onion in the margarine for roughly 2 minutes, or until tender. Add the flour, stirring until combined. Stirring constantly, cook for 1 minutes. Gradually add the milk, and then cook over medium heat until the mixture is thickened and bubble, stirring continuously.
  4. After reducing the heat to low, stirring constantly, add the cheese, Worcestershire sauce, salt, and pepper, and cook until the cheese melts.
  5. Next, add the pasta and cooked vegetables to the cheese sauce and stir gently to coat well. Continue to cook over low heat, stirring gently, until heated thoroughly and ready to serve.

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