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Jarlsberg Cheese and Vegetable Pasta




Source of Recipe


lhj.com


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)

Directions
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.

Nutritional Information
Nutritional facts per serving
calories: 472, total fat: 7g, saturated fat: 4g, cholesterol: 23mg, sodium: 345mg, carbohydrate: 77g, fiber: 3g, protein: 24g