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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Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:05:54 UT
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