Creamy Cheesy Pasta
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving (using Cheddar cheese): about | - |
| cal | 637 |
| pro | 34 g |
| total fat | 23 g |
| sat. fat | 13 g |
| carb | 75 g |
| fibre | 5 g |
| chol | 67 mg |
| sodium | 995 mg |
| % RDI: | - |
| calcium | 67 |
| iron | 21 |
| vit A | 33 |
| vit C | 97 |
| folate | 73 |
Create endless variations on this creamy primavera-style pasta by stocking your freezer with a variety of frozen vegetables and shredded cheese blends.
Ingredients
- 1 can (385) mL 2% evaporated milk
- 3/4 tsp dried Italian herb seasoning
- 1/2 tsp salt
- 2 cups shredded cheese
- 1 tsp Dijon mustard
- 4 cups penne pasta
- 3 cups chopped fresh broccoli or frozen mixed vegetables
Preparation
In saucepan, bring evaporated milk, herb seasoning and salt to boil. Add cheese and mustard; reduce heat and stir for 2 minutes or until cheese is melted. Do not boil.
Meanwhile, in large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain and return to pot. Add sauce and toss to coat. Serve immediately.
Additional information :
Variation
Creamy Cheesy Pasta Casserole:
Prepare recipe as above, adding 2 tbsp (25 mL) of the pasta cooking liquid to the sauce; pour into casserole dish. Combine 1/2 cup (125 mL) bread crumbs and 2 tbsp (25 mL) each grated Parmesan cheese and melted butter; sprinkle over pasta. Broil for 1 minute or until golden.
- Keywords : Dinner; Pasta; Broccoli; Boil/Simmer;
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