Two-Cheese Pasta Shells

Author: Canadian Living

Pasta is a hearty meal that requires little time to make. Using frozen vegetables saves on preparation and turns this into a flavourful dish.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2004

Ingredients

  • 2 cups pasta shells
  • 1 pkg (300 g) frozen mixed vegetables
  • 3/4 cups shredded Asiago
  • 3/4 cups shredded Parmesan cheese
  • 3/4 cups grated parmesan cheese
  • 1/4 cup butter
  • 1/2 teaspoon pepper
  • 1/4 teaspoon each salt
  • 1/4 teaspoon each pepper

Method

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Add vegetables; cook for 1 minute. Drain and return to pot. Add Asiago and Parmesan cheeses, butter, pepper, salt and thyme; toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 619 mg
  • Protein 13 g
  • Calories 315.0
  • Total fat 16 g
  • Cholesterol 46 mg
  • Saturated fat 10 g
  • Total carbohydrate 29 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Cheese Pasta Shells

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