Cheddar Pasta & Vegetables Recipe

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Cheddar Pasta & Vegetables Ingredients

1 lb rotini pasta
2 medium carrot
1 cup broccoli floweretts
2 each green peppers, medium
10 3/4 oz can cream celery soup
1/2 cup cheddar cheese, shredded
1/2 cup milk 2%
1 tbsp brown spicy mustard

A Recipe for
Cheddar Pasta & Vegetables

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Cheddar Pasta & Vegetables

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Cheddar Pasta & Vegetables Directions

Put on the pasta water to boil. When it is boiling add the sliced
carrots. Cook for five minutes. Then add the rotini and bring back to
the boil. Once it is boiling again slowly add the broccoli
flowerettes. Stir and cook for about 10 minutes until rotini is done.
Drain into a colander. Return pan to stove and turn down the heat to
low. Add the remaining ingredients. Over low heat, heat until cheese
melts, stirring often. Add rotini and vegetables back into the pot.
Heat through, stirring occasionally.

Serves: 4

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Cheddar Pasta & Vegetables Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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