Jarlsberg Cheese and Vegetable Pasta
Recipe from Better Homes and Gardens

This meatless entree dishes up only 7 grams of fat per serving, even with the creamy sauce.


Jarlsberg Cheese and Vegetable Pasta

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Servings: Makes 4 servings.
Total Time: 20 mins
Related Categories: Pasta, Pasta Sauce, Quick and Easy Low Fat Dishes, Quick and Easy Pasta Dishes, Vegetarian Pasta
 
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Ingredients
  • 1  12-ounce
    can evaporated skim milk
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  • 4  teaspoons
    all-purpose flour
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 1/8  teaspoon
    ground nutmeg
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  • 3/4  cup
    shredded Jarlsberg cheese
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  • 1  7.25-ounce jar
    roasted red sweet peppers, drained and chopped
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  • 10  ounces
    pasta (fettuccine, rotini, or bow ties)
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  • 1  16-ounce package
    loose-pack frozen mixed vegetables (4 cups), such as Italian or California blend
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  •  
    Toasted sliced almonds (optional)
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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.
Nutrition information
Calories 472, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 345 mg, Carbohydrate 77 g, Fiber 3 g, Protein 24 g. Percent Daily Values are based on a 2,000 calorie diet
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