Jarlsberg Cheese and Vegetable Pasta

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

  • 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 1/4 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)
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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.
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

Per Serving: cal. (kcal) 472, Fat, total (g) 7, chol. (mg) 23, sat. fat (g) 4, carb. (g) 77, fiber (g) 3, pro. (g) 24, sodium (mg) 345, Percent Daily Values are based on a 2,000 calorie diet
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