Cheese And Veggie Pasta Recipe
Servings: 4
Ingredients
- 1 x (12-oz) can evaporated skim lowfat milk
- 4 tsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/8 tsp grnd nutmeg
- 3/4 c. shredded Jarlsberg cheese
- 1 x 7.(25-oz) jar roasted red sweet peppers, liquid removed and minced
- 10 ounce pasta (fettuccine, rotini, or possibly bow ties)
- 1 x (16-oz) package loose-pack frzn mixed vegetables (4 c.), such as Italian or possibly California blend Toasted sliced almonds (optional)
Directions
- In a screw-top jar shake together lowfat milk, flour, salt, pepper, and nutmeg. Pour into a saucepan. Cook and stir over medium heat till bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese till just melted. Stir in roasted sweet peppers.
- In a 4-qt Dutch oven or possibly large pot cook pasta according to package directions, adding vegetables the last 5 min of cooking time; drain. Place pasta mix on a serving platter; spoon cheese mix atop. Sprinkle with almonds, if you like.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 71 | 18% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 247mg | 10% |
| Potassium 441mg | 13% |
| Total Carbs 64.25g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 11.18g | 7% |
| Protein 15.8g | 25% |
