4 servings
Ingredients:
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, bias-sliced
1 small zucchini, coarsely chopped
1 cup fresh whole mushrooms, quartered
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup (3 ounces) shredded sharp cheddar cheese
Salt and freshly ground pepper to taste
COOK pasta according to package directions. Drain; keep warm.
COOK carrots, zucchini, and mushrooms in a medium saucepan in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
ADD cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
ARRANGE pasta on individual plates or a large serving platter. Spoon the sauce over pasta.
