INGREDIENTS
•
1/2 head of broccoli, cut into small florets
•
1/2 small head cauliflower, cut into small florets
•
1 pint cherry tomatoes
•
3 tablespoons olive oil
•
Kosher salt and black pepper
•
6 ounces pasta shells
•
1/4 cup all-purpose flour
•
2 cups low-fat milk
•
4 ounces low-fat Cheddar, grated (about 1 cup)
•
2 ounces thinly sliced pepper jack cheese