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Jarlsberg Cheese and Vegetable Pasta




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 12-ounce can evaporated skim milk
4 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded Jarlsberg cheese
1 7.25-ounce jar roasted red sweet peppers, drained and chopped
10 ounces pasta (fettuccine, rotini, or bow ties)
1 16-ounce package loose-pack frozen mixed vegetables (4 cups), such as Italian or California blend
Toasted sliced almonds (optional)


Recipe



1. In a screw-top jar shake together milk, flour, salt, pepper, and nutmeg. Pour into a saucepan. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese until just melted. Stir in roasted sweet peppers.
2. Meanwhile, in a 4-quart Dutch oven or large pot cook pasta according to package directions, adding vegetables the last 5 minutes of cooking time; drain. Place pasta mixture on a serving platter; spoon cheese mixture atop. Sprinkle with almonds, if desired. Makes 4 servings.