In a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm.
Add frozen vegetables; cook for 1 minute. Drain and return to pot.
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. Add to pasta mixture and toss to coat.
Serve sprinkled with remaining cheese and parsley.
Per serving: about 785 calories, 38 g protein, 22 g fat, 112 g carbohydrate, very high source fibre, excellent source calcium and iron.
4 servings for $10.00CDN [Feb 967] Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com
|
|
