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Recipe: Potluck Vegetable Pasta
Servings: 12
Preparation Time: 10 min.
Cooking Time: 20 min.
 
Ingredients:
  • 4 cup rotini or other spiral pasta
  • 1-1/2 cups canned corn, drained
  • 1-1/2 cups canned asparagus cuts, drained
  • 1-1/2 cups canned green beans, drained
  • 1-1/2 cups canned peas, drained
  • 3 cup condensed cream of chicken soup
  • 3 oz. cream cheese
  • 1 cup milk
  • 1/2 cup grated Parmesan cheese
  • 2 Tbs. scallions, green part only, chopped
This Recipe is considered:
Low Cholesterol
Cooking Directions:
Cook pasta in a large pot of boiling salted water 8-10 minutes, or until al dente. Drain and set aside. Combine remaining ingredients, except scallion greens, in a heavy non-reactive saucepan. Cook over medium high heat, stirring frequently, until hot and cream cheese is melted. Stir in pasta and salt and pepper to taste. Cook 2-3 minutes longer, or until heated throughout. Serve sprinkled with scallion greens.
 
Per Serving: calories 282, fat 8.6g, calories from fat 27%, protein 11.1g, cholesterol 18.0mg, dietary fiber 3.2g

Nutrients Exchanges
Calories 282 Milk Exchanges 0.1
Protein 11.1g Vegetable Exchanges 0.3
Carbohydrates 40.4g Fruit Exchanges 0.0
Dietary Fiber 3.2g Bread Exchanges 2.5
Sugar 4.6g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 8.6g Lean Meat Exchanges 0.3
Saturated Fat 4.0g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 3.2g Fat Exchanges 1.3
Poly-unsaturated Fat 1.4g
% Calories from Fat 27%    
Cholesterol 18.0mg
Sodium 835.7mg
Vitamins Minerals
Vitamin A 108.7IU Calcium 111.5mg
Thiamin (B1) 0.9mg Copper 0.7mg
Riboflavin (B2) 1.0mg Iron 3.1mg
Niacin (B3) 4.1mg Magnesium 37.7mg
Vitamin B6 0.6mg Manganese 0.8mg
Vitamin B12 0.6mcg Phosphorus 168.5mg
Vitamin C 11.6mg Potassium 287.5mg
Vitamin E 0.8IU Selenium 24.2mcg
Folate 63.1mcg Sodium 835.7mg
Pantothenic Acid 0.8mg Zinc 1.4mg