| 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 [-=PAM=-] PA_Meadows@msn.com
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