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Ingredients40 m servings 287 cals
Original recipe yields 6 servings
- Prepare the pasta according to the package directions in a 4-quart saucepan. Add the broccoli, cauliflower and carrots during the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander.
- Stir the cream cheese in the saucepan until smooth. Stir in the soup, milk, mustard, black pepper and Parmesan cheese. Return the pasta mixture to the saucepan. Cook over medium heat until the mixture is hot and bubbling, stirring often.
- Tip: Substitute 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots) for the fresh vegetables.
Per Serving: 287 calories; 9.5 g fat; 38.9 g carbohydrates; 11.2 g protein; 25 mg cholesterol; 644 mg sodium. Full nutrition
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