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Vegetable Rotini

Like the vegetarian firefighter who gave me this recipe, I would have to agree that there is “no substitute for fresh vegetables.” But his wife insisted that he submit it with the variation, “for anyone who is sick of cutting up vegetables.”
Course allday, healthy, lunch, Main Course, pasta
Cuisine American, Canadian, firehouse, Italian
Keyword easy, firefighter, firehouse, healthy, vegetable
Servings 4
Author Firehouse Cooking
Cost $$

Ingredients

  • 1 1/2 cups rotini corkscrew pasta, uncooked
  • 1 10 ounce can broccoli & cheese soup
  • 1 3 ounce package cream cheese softened
  • 3/4 cup milk
  • 2 tablespoons Dijon-style mustard
  • 1/4 teaspoon fresh-ground black pepper
  • 3 cups cooked chopped fresh vegetables (broccoli, cauliflower, carrots, peas, etc.)*
  • 1/3 cup fresh-grated Parmesan cheese

Instructions

  • Cook the pasta according to package instructions, drain and set aside.
  • In a large saucepan, gradually stir the soup and cream cheese together over low heat.
  • Add the milk, mustard and pepper.
  • Cook, stirring constantly, until mixture is well combined and heated through.
  • Add the cooked pasta, vegetables and Parmesan cheese.
  • Heat, stirring constantly, until mixture is hot.
  • Serve immediately.

Notes

*If desired, you can substitute one 16 ounce bag of any frozen vegetable combination, cooked and drained, for the fresh vegetables.