Vegetable rotini
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Rotini pasta; (corkscrew) |
| 1 | can | Broccoli & cheese soup; 10oz |
| 1 | pack | Cream cheese; 3oz |
| ¾ | cup | Milk |
| 2 | tablespoons | Dijon-style mustard |
| ¼ | teaspoon | Black pepper |
| 3 | cups | Vegetables; cooked, chopped |
| (broccoli, cauliflower, peas | ||
| . carrots, etc.) | ||
| . * OR * | ||
| . a 16oz bag of frozen mixed | ||
| . vegetables | ||
| ⅓ | cup | Parmesan cheese; grated |
Directions
Cook the pasta according to the package instructions; drain and set aside. In a large saucepan, gradually stir the soup and cream cheese together over low heat. Add the milk, mustard and pepper. Cook, stirring constantly, until the mixture is well combined and heated through.
Add the cooked pasta, vegetables and Parmesan cheese. Heat, stirring constantly, until mixture is hot. Serve immediately.
** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95