Vegetables give a different spin on mac and cheese dish
Do you love mac and cheese? It’s a favourite dish for many of us. Here’s a light version with springtime vegetables: asparagus, yellow squash and zucchini.
Sharp cheddar cheese finishes this colourful and tasty dish. It’s a quick, vegetarian meal. Frozen chopped or diced onion is used for speed. I keep a package on hand to use in quick recipes.
If using thick asparagus, cook the dish 2 minutes longer.
Any type of onion can be used instead of frozen chopped onion.
Primavera Mac and Cheese
2 1/2 cups fat-free, no-salt-added vegetable broth
1 cup diced onion
1 cup yellow squash cubes
1 cup zucchini cubes
1 cup elbow macaroni
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup nonfat ricotta cheese 4 asparagus cut into 1-inch pieces 1/4 tsp cayenne pepper
2 tsp smoked paprika
• salt and freshly ground pepper 1/4 cup freshly grated Parmesan
Add vegetable broth to a large nonstick skillet and place skillet over medium-high heat. When liquid comes to a boil, add onion, yellow squash, zucchini and macaroni. Bring back to a boil and cook five minutes. Stir in the cheddar, ricotta and asparagus. Continue to boil five minutes stirring to scrape cheese from the bottom of the skillet.
Check macaroni to make sure it is cooked. Add cayenne and smoked paprika, salt and pepper to taste. Divide between two dinner plates and add parmesan cheese on top.