Cheddar Pasta and Vegetables

30 minutes Prep: 10 minutes Cook: 20 minutes

1015 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1	pound	pasta, rotini
2	medium	carrot
1	cup	broccoli florets
2	each	green bell peppers	medium
10 3/4	ounces	soup, cream of celery
1/2	cup	cheddar cheese	shredded
1/2	cup	milk, 2%
1	tablespoon	prepared mustard	brown, spicy

Directions

Put on the pasta water to boil.

When it is boiling add the sliced carrots.

Cook for five minutes.

Then add the rotini and bring back to the boil.

Once it is boiling again slowly add the broccoli flowerettes.

Stir and cook for about 10 minutes until rotini is done.

Drain into a colander.

Return pan to stove and turn down the heat to low.

Add the remaining ingredients.

Over low heat, heat until cheese melts, stirring often.

Add rotini and vegetables back into the pot.

Heat through, stirring occasionally.

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Nutrition Facts

Serving Size 581g

Amount per Serving

Calories 1015 10% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 1406mg	59%
Total Carbohydrate 193.0g	64%
Dietary Fiber 12.0g	49%
Sugars 14.0g
Protein 34.0g	67%

Vitamin A	223%		Vitamin C	166%
Calcium	14%		Iron	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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