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Print this Recipe    Beer Cheese

Beer Cheese Pasta Sauce
Yield: 4 servings

2 medium carrots, sliced
1 small zucchini, chopped
1 cup skim milk
3 Tbsp flour
1/4 cup light beer
3/4 cup reduced fat sharp cheese
8 oz pasta (rotini, spaghetti)

Shred cheese. Cook pasta according to package directions.Meanwhile
in a small sauce pan cook carrots, covered in a small amount of
water for 6 minutes. Add zucchini and cook covered for 3 minutes
more. Drain vegetables; set aside. Shake milk and flour in a screw
top jar. Add mixture to sauce pan. Cook over medium heat until
bubbly and thickened add beer and heat through. Remove pan from
heat and add shredded cheddar cheese. Stir until cheese is just
melted. Add cooked vegetables to cheese sauce. Season to taste with
pepper. Serve over hot cooked pasta.

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