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  • Cheese And Veggie Pasta

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    Cheese And Veggie Pasta
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x (12-oz) can evaporated skim lowfat milk
    • 4 tsp all-purpose flour
    • 1/4 tsp salt
    • 1/8 tsp pepper
    • 1/8 tsp grnd nutmeg
    • 3/4 c. shredded Jarlsberg cheese
    • 1 x 7.(25-oz) jar roasted red sweet peppers, liquid removed and minced
    • 10 ounce pasta (fettuccine, rotini, or possibly bow ties)
    • 1 x (16-oz) package loose-pack frzn mixed vegetables (4 c.), such as Italian or possibly California blend Toasted sliced almonds (optional)

    Directions

    1. In a screw-top jar shake together lowfat milk, flour, salt, pepper, and nutmeg. Pour into a saucepan. Cook and stir over medium heat till bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese till just melted. Stir in roasted sweet peppers.
    2. In a 4-qt Dutch oven or possibly large pot cook pasta according to package directions, adding vegetables the last 5 min of cooking time; drain. Place pasta mix on a serving platter; spoon cheese mix atop. Sprinkle with almonds, if you like.
    3. Serves 4

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