Categories: Pasta, Cheese/eggs, Vegetables 
      Yield: 6 servings 
  
      8 oz Pasta (bow-ties or ribbed)          1 ts Basil 
      3 tb Margarine, divided                1/4 ts Paprika 
      1 tb Unbleached Flour                  1/4 ts Black Pepper 
    1/2 c  Vegetable stock                     2 c  Broccoli florets 
    3/4 c  Milk                                1 x  Med sweet red pepper,chopped 
    1/2 c  Grated Cheddar cheese (2 oz)        1 c  Sliced Mushrooms (3 oz) 
    1/2 c  Grated Parmesan cheese(2 oz)        2 x  Scallions, sliced 
      1 tb Chopped fresh parsley           
  
   Bring a large pot of water to boil; cook pasta until al dente. 
   While pasta is cooking, in med saucepan, melt 2 T of the margarine. 
  Remove from heat; add flour and stir until blended in. Whisk in stock and 
  milk, stirring over med heat until mixture comes to a boil and thickens. 
  Reduce heat to low. Stir in cheeses and seasonings. Continue stirring 
  until cheese is melted. Remove from heat and set aside. 
   In a large skillet, melt remaining 1 T margarine. Add remaining 
  ingredients. Cook vegetables, stirring constantly, for about 5 minutes, 
  until tender/crisp. Reduce heat to low. When noodles are done, drain well. 
  Toss with vegetables; stir in cheese sauce. Garnish with scallion curls.