Easy Cheddar Pasta and Vegetables
317
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.
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.
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?
