Yield: 4 Servings
|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 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