Tonight's Dinner: Southwestern Farfalle & Cheese

I got this from Taste of Home's Healthy Cooking Magazine, Feb/March issue. I used a bit more pasta and a low fat milk (not nonfat). I think it could've used a bit more cheese (used only 1 cup for the whole recipe) but then it wouldn't be low fat!

Anyway, it was pretty tasty. I garnished with some chopped jalapeno instead of cilantro.

                     *  Exported from  MasterCook  *

                      Southwestern Farfalle & Cheese

Recipe By     : adapted from Healthy Cooking Magazine, Feb/Mar 09
Serving Size  : 9    Preparation Time :0:00
Categories    : Main Dishes                      Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           farfalle pasta
   6                    scallions (white & green) -- chopped
   1                    yellow bell pepper -- diced
     1/4  cup           all-purpose flour
   1      tb            olive oil
   1      ts            Penzey's Southwest Seasoning -- * see note
   1      ts            salt
     1/2  ts            ground cumin
   2 1/4  cups          low fat milk
   1      cup           cheddar cheese -- shredded
   4      slices        bacon -- cooked & crumbled
   2      tb            chopped scallions
                        chopped jalapeno -- for garnish

Place a large pot of water on the stovetop and bring to a boil. Add some salt and the farfalle and cook until al dente, about 14 minutes.

Meanwhile, heat a large skillet over MED-HIGH heat and add oil. Add bell pepper and scallions and cook until tender. Add the flour, Southwest Seasoning, cumin and salt and cook. Add milk, slowly, stirring all the time, and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted.

Drain pasta; toss with sauce. Put back in pot (if oven ready). Otherwise place in an ovenproof casserole dish sprayed with cooking spray. Stir in bacon and scallions. Sprinkle with remaining cheese and bake for 20 minutes until melted. Serve when bubbly.

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NOTES : Risa's notes:

* If you don't have Penzeys Southwest Seasoning then use 1 tsp chipotle powder OR 1 chipotle en adobo and a bit of chili powder.
Original recipe calls for a red bell pepper and 9 scallions. Also, I garnished with some chopped jalapeno.

RisaG