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Name: CREAMY PESTO GARDEN PASTA
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Cuisine: not set
Ingredients: 12 oz. dry tri-color rotini or spiral shaped pasta; 16 oz. frozen broccoli cauliflower and carrot medley; 12 fl. oz. Evaporated Milk; 2 cups Italian cheese blend or Monterey Jack cheese, shredded; 3 tablespoons jarred or refrigerated pesto with basil; 1/4 teaspoon ground black pepper; 2 cups cooked ham cut into 1/2-inch pieces

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INGREDIENTS

12 oz. dry tri-color rotini ; or spiral shaped pasta
16 oz. frozen broccoli ; cauliflower and carrot medley
12 fl. oz. Evaporated Milk
2 cups Italian cheese blend ; or Monterey Jack cheese, shredded
3 tablespoons jarred or refrigerated pesto with basil
1/4 teaspoon ground black pepper
2 cups cooked ham ; cut into 1/2-inch pieces

Servings

INSTRUCTIONS

COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.

MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.

POUR cheese sauce over pasta and vegetables. Add ham; stir until combined.

NOTES

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 10 Servings

Calories: 41
Calories from Fat: 7 (17%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 7.4mg		2 %
Sodium 302.4mg		10 %
Potassium 56.1mg		1 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.5g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 41

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