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
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
- Folate 73.0
- Calcium 67.0
- Vitamin A 33.0
- Vitamin C 97.0
