| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
Pastanoodle |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Rotini pasta [3/4lb] |
| 6 |
c |
Frozen mixed vegetables |
| 2 |
c |
Cheddar cheese, shredded |
| 1 |
c |
2% evaporated milk |
| 14 |
oz |
Canned tomato sauce |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Fresh parsley, chopped |
INSTRUCTIONS
In a large pot of boiling salted water, cook pasta for 8-10 minutes or
until tender but firm.
Add frozen vegetables; cook for 1 minute. Drain and return to pot.
Meanwhile, in saucepan, stir together 1-3/4 cup of the cheese, milk, tomato
sauce, mustard and pepper; cook over medium heat for about 5 minutes or
until cheese is melted. Add to pasta mixture and toss to coat.
Serve sprinkled with remaining cheese and parsley.
Per serving: about 785 calories, 38 g protein, 22 g fat, 112 g
carbohydrate, very high source fibre, excellent source calcium and iron.
4 servings for $10.00CDN [Feb 967] Source: Canadian Living Test Kitchen,
Canadian Living [magazine] Feb 96
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