Spaghetti with peppers, onions in a bechamel sauce

Name: Spaghetti with peppers, onions in a bechamel sauce Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Ingredients: Yellow Peppers (bell peppers) 1 pepper large (3-3/4 long 3 dia); Peppers sweet red fresh 1 large (2-1/4 per lb approx 3-3/4; Onions raw .25 large; Spaghetti cooked (pasta) 8 cup; Milk 2% 1.5 cup; Cheddar Cheese 6 oz; Parmesan Cheese grated 3 tbsp; Butter salted 2 tbsp; Pepper black 1 tbsp; Wheat flour white all-purpose unenriched .125 cup; Asparagus fresh 10 spear medium (5-1/4 to 7 long)

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 12

Ingredients

Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" Onions, raw, .25 large Spaghetti, cooked (pasta), 8 cup Milk, 2%, 1.5 cup Cheddar Cheese, 6 oz Parmesan Cheese, grated, 3 tbsp Butter, salted, 2 tbsp Pepper, black, 1 tbsp Wheat flour, white, all-purpose, unenriched, .125 cup Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long)

Directions

Slice veggies. In a pot, melt butter. Add flour. Stir until smooth. Add milk. Add cheeses to sauce. Add veggies. Cook until veggies are tender. Toss with pasta. Pepper to taste

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user TKA711.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 260.5
Total Fat: 8.6 g
Cholesterol: 23.4 mg
Sodium: 139.5 mg
Total Carbs: 34.4 g
Dietary Fiber: 2.5 g
Protein: 11.2 g

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