Subject: Vegetable Rotini
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 11 2003 - 17:36:26 EDT
Please everyone by including a favorite ingredient in this tasty, creamy
pasta dish. When you've got Campbell's(R) in the cupboard, dinner's
always close at hand!
Vegetable Rotini
from Campbell's Kitchen
Prep Time: 15 min. - Cook Time: 20 min.
2 1/2 cups uncooked corkscrew pasta
1 1/2 cups fresh OR frozen broccoli flowerets
1 1/2 cups fresh OR frozen cauliflowerets
2 medium carrots, cut into 2" strips
1 pkg. (3 oz.) cream cheese OR cream cheese with chives, softened
1 can Campbell's(R) Broccoli Cheese OR 98% Fat Free Broccoli Cheese Soup
3/4 cup milk
2 tbsp. Dijon mustard (optional)
1/8 tsp. pepper
1/2 cup grated Parmesan cheese
Directions:
COOK pasta according to pkg. directions. Add broccoli, cauliflower and
carrots for last 5 min. of cooking time. Drain in colander.
STIR cream cheese in same saucepot until smooth. Add soup, milk,
mustard, pepper and Parmesan cheese. Add pasta mixture and heat through.
Serves 6.
Substitute 1 bag (16 oz.) frozen vegetable combination (broccoli,
cauliflower, carrots) for fresh vegetables.
Kitchen Clip:
Use your family's favorite vegetables, or those called for in this
recipe. A combination of vegetables makes this an interesting and
colorful dish. Serve with garlic Texas toast and a fruit salad. For
dessert, put Pepperidge Farm fruit turnovers in the oven before serving
dinner.
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