1. In a Dutch oven or large saucepan, sauté carrots, broccoli, and cauliflower in 1 tbsp butter for 2-3 minutes. 2. Add pasta and boiling salted water, and boil until pasta is tender, but still firm, and vegetables are tender-crisp (10-15 minutes), stirring occasionally. 3. Drain; keep warm. 4. Melt remaining 2 tbsp butter and sauté mushrooms in until tender. 5. Blend in flour and seasonings, stirring continuously until flour is light golden brown. 6. Add milk, and cook, stirring continuously until thick and bubbly. 7. Add ham and cheese; continue to stir until cheese melts. 8. Pour sauce over pasta and vegetables, and toss to coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
