Don't miss another issue…      Subscribe

Easy Cheddar Pasta and Vegetables

 
73652a6ee223bc7b68c4 550
254

A creamy, tasty yet refreshing pasta dish. It's inexpensive to make, and it's ready within half an hour. An easy yet delicious dinner for a week day.

Yield

6

servings

Prep

10

min

Cook

12

min

Ready

25

min

 

Ingredients

1 pound pasta, rotini
2 medium carrots
sliced
1 cup broccoli florets
2 green bell peppers
medium
*
10 ¾ ounces soup, cream of celery
½ cup cheddar cheese
*
½ cup milk, 2%
or stock if you prefer lighter
*
1 tablespoon prepared mustard
spicy, brown

Directions

Put on the pasta water to boil. When it is boiling, add the rotini and carrots, and bring back to the boil.

Stir and cook for about 10 minutes until rotini is done, the last 3 minutes before pasta is cooked, add the broccoli into pasta. 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. Serve warm.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 34110% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 472mg 20%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 82% Vitamin C 74%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed