Bee's Knee's... Aka Pasta Salad Recipe

Name: Bee's Knee's... Aka Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 bunch green onion, chopped, white part only, reserve the green for garnish; 2 garlic cloves, minced; 12 medium green bell pepper, diced; 12 medium red bell pepper, diced; 1 stalk celery, diced; ½ cup fresh mushrooms, sliced; 1 cup boiling water; ¼ teaspoon kosher salt; black pepper, to taste; ¼ cup whole wheat flour; 2 cups low-fat milk; 14-½ cup parmesan cheese, shredded or 14-½ cup your favourite cheese; 8 ounces whole wheat pasta, cooked and drained; 1 hardboiled egg, sliced into rounds; paprika; 3 -5 sliced black olives, for flower centre; reserved green onion top, chopped; 2 tablespoons fresh parsley, chopped, reserving several stems for garnish

Servings: persons

2 tablespoons unsalted butter
1 bunch green onion, chopped, white part only, reserve the green for garnish
2 garlic cloves, minced
12 medium green bell pepper, diced
12 medium red bell pepper, diced
1 stalk celery, diced
½ cup fresh mushrooms, sliced
1 cup boiling water
¼ teaspoon kosher salt
black pepper, to taste
¼ cup whole wheat flour
2 cups low-fat milk
14-½ cup parmesan cheese, shredded or 14-½ cup your favourite cheese
8 ounces whole wheat pasta, cooked and drained
1 hardboiled egg, sliced into rounds
paprika
3 -5 sliced black olives, for flower centre
reserved green onion top, chopped
2 tablespoons fresh parsley, chopped, reserving several stems for garnish

1
In a large skillet, melt butter and saute onions through celery about 5 minutes Remove from pan and set aside vegetable mixture.
2
Saute mushrooms, adding extra butter if needed-set aside in small bowl to add later.
3
Add vegetables back to original pan.
4
Add boilng water, salt and pepper, reduce heat and simmer covered about 20 minutes.
5
In a small, dry fry skillet over low heat, toast the flour, stirring constantly for 3- 5 minutes, until it smells toasty, not to change colour.
6
Add some of the vegetable water to the flour skillet, stirring to avoid lumps.
7
Add the flour/ water mixture back to the vegetable pan, add the milk and cheese, stirring well.
8
Bring just to a boil, reduce heat and simmer uncovered, stirring occasionally, until sauce is creamy 10- 15 minutes.
9
Add the sauteed mushrooms to the pan, stir to coat.
10
Pour sauce over cooked pasta.
11
Onto a large platter pour the pasta with sauce.
12
Arrange the egg slices to look like flowers, add a slice of olive to the centre, sprinkle with paprika.
13
add the parsley stems to look like flower stems Sprinkle the reserved tops of the green onions and chopped parsley over the pasta Serve.

2682

kcal

Calories

175

Fat

117

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 bunch green onion, chopped, white part only, reserve the green for garnish, 2 garlic cloves, minced, 12 medium green bell pepper, diced, and more.

Yes, Bee's Knee's... Aka Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bee's Knee's... Aka Pasta Salad

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