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Send a Meal BlogThursday, September 02 2010
Ingredients
1-1/2 cups multigrain or whole-grain rotini
1 tbs. olive oil
1/2 cup chopped asparagus
1/2 cup chopped broccoli
1 cup chopped bell peppers
3/4 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
2 tbs. all-purpose flour
1/3 cup finely shredded Parmesan cheese
Directions
1. Cook pasta according to package directions. Drain and return to pan; cover.
2. Meanwhile, heat oil on medium. Add veggies; cook and stir until tender, 4 minutes. Whisk milk, broth, and flour. Add to skillet, stirring until thick and bubbly. Mix in cheese until melted.
3. Toss pasta with sauce and veggies.
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