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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheddar Pasta and Vegetables

Recipe Tags: Pasta Recipes

Date Added: December 07, 2009

Ingredients:

1 Pound Rotini Pasta
2 Carrots chopped coarse
1 Cup Broccoli
2 Unit Green Bell Peppers medium
10 3/4 Ounces Celery
1/2 Cup Cheddar Cheese shredded
1/2 Cup Milk
1 Tablespoon Mustard
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Directions:

1. Put on the pasta water to boil.

2. When it is boiling add the sliced carrots. Cook for five minutes.

3. Then add the rotini and bring back to the boil.

4. Once it is boiling again slowly add the broccoli flowerettes.

5. Stir and cook for about 10 minutes until rotini is done.

6. Drain into a colander. Return pan to stove and turn down the heat to low.

7. Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often.

8. Add rotini and vegetables back into the pot. Heat through, stirring occasionally.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Bell Pepper, Cheese, Mustard, Celery allergies.
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