Vegetable rotini

Yield: 4 servings

Measure 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

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

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