Recipe by Campbell's Kitchen
"Corkscrew pasta, broccoli, cauliflower and carrots are cloaked in a cheesy sauce. This delicious and easy one-pan dinner will disappear at the table!"
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2 1/2 cups
uncooked corkscrew-shaped pasta (rotini)
1 1/2 cups
fresh or frozen broccoli flowerets
1 1/2 cups
fresh or frozen cauliflowerets
carrots, cut into 2-inch strips
cream cheese or cream cheese with chives, softened
1 (10.75 ounce) can
Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
ground black pepper
grated Parmesan cheese
This was weird, but oddly enough a few family members liked it. It has a really strong mustard taste, so you may want to adjust the amount to taste. I found the sauce a little gloppy and thick. I wouldn't make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Rotini with Dijon Cheese Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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