Creamy Cheesy Pasta

Author: Canadian Living

Create endless variations on this creamy primavera-style pasta by stocking your freezer with a variety of frozen vegetables and shredded cheese blends.

  • Portion size 4 servings

Ingredients

  • 1 can (385) mL 2% evaporated milk
  • 3/4 teaspoons dried Italian herb seasoning
  • 1/2 teaspoon salt
  • 2 cups shredded cheese
  • 1 teaspoon Dijon mustard
  • 4 cups penne pasta
  • 3 cups chopped fresh broccoli
  • 3 cups chopped fresh frozen mixed vegetables

Method

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.

Nutritional facts <b>Per serving (using Cheddar cheese):</b> about

  • Sodium 995 mg
  • Protein 34 g
  • Calories 637.0
  • Total fat 23 g
  • Cholesterol 67 mg
  • Saturated fat 13 g
  • Total carbohydrate 75 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 73.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 67.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 33.0
  • Vitamin C 97.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Cheesy Pasta

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