Yield: 4 Servings
Measure | Ingredient |
---|---|
6 cups | Rotini pasta [3/4lb] |
6 cups | Frozen mixed vegetables |
2 cups | Cheddar cheese, shredded |
1 cup | 2% evaporated milk |
14 ounces | Canned tomato sauce |
½ teaspoon | Dry mustard |
¼ teaspoon | Pepper |
¼ cup | Fresh parsley, chopped |
In a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm.
Add frozen vegetables; cook for 1 minute. Drain and return to pot.
Meanwhile, in saucepan, stir together 1-¾ cup of the cheese, milk, tomato sauce, mustard and pepper; cook over medium heat for about 5 minutes or until cheese is melted. Add to pasta mixture and toss to coat.
Serve sprinkled with remaining cheese and parsley.
Per serving: about 785 calories, 38 g protein, 22 g fat, 112 g carbohydrate, very high source fibre, excellent source calcium and iron.
4 servings for $10.00CDN [Feb 967] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@...
Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <PA_Meadows@...> Date: Sat, 14 Dec 96 22:05:54 UT