Vegetable Fromage - cooking 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
1/4 c. half and half
1 tsp. dried basil leaves, crushed

Preparation

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