Vegetables Fromage - cooking recipe

Ingredients

3 cups bow tie pasta, uncooked
4 carrots, scraped and cut into julienne strips
2 medium zucchini, cut into julienne strips
1 medium green pepper, cut into julienne strips
1 1/2 garlic cloves, minced
3 tablespoons butter or 3 tablespoons margarine, melted
1 (8 ounce) package Velveeta cheese or (8 ounce) package processed loaf cheese spread, cubed
1/4 cup half-and-half
1 teaspoon basil, dried whole & crushed

Preparation

Cook pasta according to package directions; drain and set aside.
Saute julienned carrot, zucchini, green pepper, and minced garlic in melted butter in a large skillet until vegetables are crisp-tender. Reduce heat to low; add cheese, half and half, and basil, stirring until cheese melts.
Add reserved cooked pasta, and toss gently. Cook just until mixture is thoroughly heated, stirring occasionally.