Jul 28, 2010

Cheddary Corkscrew Pasta

Although we don't eat a lot of pasta, one dish we all like is Cheddary Corkscrew Pasta. It's quick. It's easy. And it gets reluctant veggie eaters to consume some green stuff. Give it a try!
What You'll Need:

1 1/2 cups dry rotini pasta (we like Barilla PLUS multi grain pasta)
2 medium carrots, sliced into thin pieces
1 cup broccoli florets
1 cup cauliflower, chopped
pepper
1 can (10 3/4 oz.) condensed light cream of celery soup
1/2 cup shredded cheddar cheese
1/2 cup skim milk
1 tablespoon mustard


Large pot
Colander

How to Do It:
Cook the pasta. Add carrots, broccoli, cauliflower and pepper to taste for the last 5 minutes of cooking. Drain. In a suacepan, combine remaining ingredients. Over low heat, cook until cheese melts, stirring often. Stir into pasta and vegetables.




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