Nutrition info - Recipes

Cheesy Spring Fusilli

Pasta fans you’ll love this fantastic fusilli dish. Your plate will be a rainbow of well-seasoned veggies, and you can add even more if you prefer! Serve with slices of toasted and battered Italian bread. “Deliziosissima!”

Cheesy Spring Fusilli


For 4 people

  • 4 cup(s) fusilli pasta, uncooked
  • 2 tablespoon(s) butter
  • 2 medium carrots, thinly sliced
  • 1 clove garlic, chopped
  • 1 small onion, chopped
  • 1 small zucchini, unpeeled, coarsely chopped
  • 1 cup(s) fresh mushrooms, quartered
  • 3 tablespoon(s) all-purpose flour
  • 2 cup(s) milk
  • 3/4 cup(s) low-fat cheddar cheese, grated
  • 1 teaspoon(s) mustard
  • 1 dash(es) salt
  • 1 dash(es) pepper, freshly ground


Cook pasta according to pkg. directions. Drain. Meanwhile, in large saucepan over medium heat melt butter. Sauté carrots in butter 3 minutes. Add garlic, onion, zucchini and mushrooms. Cook until tender. Stir in flour. Gradually stir in milk, whisking until smooth. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta. Serve immediately.
Ready in 25 min

Nutrition facts

  • Kcal: 502.75 kcal
  • Fibers (g): 5.41g
  • Sodium (mg): 595.3mg
  • Carbs: 76.54g
  • Fat: 12.51g
  • Saturated fat (g): 7.21g
  • Proteins: 22.09g