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Easy Cheddar Pasta and Vegetables

Easy Cheddar Pasta & Vegetables

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Submitted by candiscandles

A creamy, tasty yet refreshing pasta dish. It’s inexpensive to make, and it’s ready within half an hour. An easy yet delicious dinner for a week day.

YIELD

6 servings

PREP

10 min

COOK

12 min

READY

25 min

Ingredients

1 453.6
POUND G PASTA, ROTINI
2 2
MEDIUM MEDIUM CARROTS
sliced
1 237
2 2
EACH GREEN BELL PEPPERS
medium *
10 ¾ 310.7
OUNCES ML/G SOUP, CREAM OF CELERY
½ 118
CUP ML CHEDDAR CHEESE *
½ 118
CUP ML MILK, 2%
or stock if you prefer lighter *
1 15
TABLESPOON ML PREPARED MUSTARD
spicy, brown

Directions

Put on the pasta water to boil. When it is boiling, add the rotini and carrots, and bring back to the boil.

Stir and cook for about 10 minutes until rotini is done, the last 3 minutes before pasta is cooked, add the broccoli into pasta. Drain into a colander. Return pan to stove and turn down the heat to low.

Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add rotini and vegetables back into the pot.

Heat through, stirring occasionally. Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 341 10% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 472mg 20%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 82% Vitamin C 74%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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