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Vegetable Rotini




Source of Recipe


Campbell's


List of Ingredients




2 1/2 cups uncooked corkscrew pasta
1 1/2 cups fresh OR frozen broccoli flowerets
1 1/2 cups fresh OR frozen cauliflowerets
2 medium carrots, cut into 2" strips
1 pkg. (3 oz.) cream cheese OR cream cheese with chives, softened
1 can Campbell's® Broccoli Cheese OR 98% Fat Free Broccoli Cheese Soup
3/4 cup milk
2 tbsp. Dijon mustard (optional)
1/8 tsp. pepper
1/2 cup grated Parmesan cheese


Recipe



COOK pasta according to pkg. directions. Add broccoli, cauliflower and carrots for last 5 min. of cooking time. Drain in colander.
STIR cream cheese in same saucepot until smooth. Add soup, milk, mustard, pepper and Parmesan cheese. Add pasta mixture and heat through. Serves 6.
Substitute 1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots) for fresh vegetables.





Use your family’s favorite vegetables, or those called for in this recipe. A combination of vegetables makes this an interesting and colorful dish. Serve with garlic Texas toast and a fruit salad. For dessert, put Pepperidge Farm fruit turnovers in the oven before serving dinner.