8 ounces medium shaped pasta, uncooked
3 cups broccoli florets
3 carrots, diagonally sliced
3 tablespoons reduced fat margarine
2 tablespoons minced onion
3 tablespoons flour
2 1/4 cups skim milk
1/2 cup grated Edam cheese
Salt and pepper to taste

Prepare pasta according to package directions. Add carrots five minutes before pasta is done. Cook for 3 minutes and add broccoli and cook remaining 2 minutes. Drain well. Lightly spray a 2-quart casserole with nonstick cooking spray and preheat oven to 375 degrees.

Melt margarine over medium heat in a saucepan. Add onion and saute for 2 minutes. Stir in flour and continue cooking until thickened. Add milk and cheese and cook until melted, stirring constantly. Season with salt and pepper. Mix pasta, vegetables and sauce. Transfer to casserole dish and bake 25-30 minutes or until heated through.

Makes 4 Servings
Serving Size: 4 ounces pasta and 10 ounces vegetables and sauce