** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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