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8 oz. med. bow ties or corkscrew macaroni
1 1/2 c. broccoli flowerets
1 c. sliced fresh mushrooms
1 lg. red or green sweet pepper, cut into strips
1 lg. leek, sliced
1 clove garlic, minced
2 tbsp. butter
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 c. milk
1 c. shredded fontina cheese
1/3 c. sour cream

Cook pasta according to package directions. Drain. In a microwave safe casserole, combine broccoli and 1/4 cup water. Cook in microwave, covered, on 100% power (high) 3 minutes. Add mushrooms and sweet pepper. Cook, covered, 3- 4 minutes on high. Drain; set aside.

In the same casserole, cook leek and garlic in butter, covered, on high for 3 minutes. Stir in flour, salt and pepper. Add milk. Cook, uncovered, on high for 3-4 minutes or until thick, stirring after every minute. Stir in cheese and sour cream until melted. Stir vegetables into sauce mixture. Cook, uncovered, on high for 1-2 minutes or until heated through, stirring once (do not boil). Toss with pasta. Makes 4 servings.

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