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Rating: 5/5 (1 vote cast)

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

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
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.

Cheesy Vegetable Spirals

Date Added: December 08, 2009


6 Cups Rotini Pasta
6 Cups Mixed Vegetables cooked
2 Cups Cheddar Cheese shredded
1 Cup Evaporated Milk
14 Ounces Canned Tomatoes
1/2 Teaspoon Dry Mustard optional
1/4 Teaspoon Pepper sweet red
1/4 Cup Fresh Parsley chopped
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1. In a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm.

2. Add frozen vegetables; cook for 1 minute. Drain and return to pot.

3. Meanwhile, in saucepan, stir together 1-3/4 cup of the cheese, milk, tomato sauce, mustard and pepper; cook over medium heat for about 5 minutes or until cheese is melted.

4. Add to pasta mixture and toss to coat. Serve sprinkled with remaining cheese and parsley.

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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, Tomato, Cheese, Mustard allergies.
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