Spicy Nuggets and Vegetables

By melanieroe

Prep Time: 25 Min
Total Time:
Makes: 4 (3/4-cup) servings

NUTRITION INFORMATION:
3/4 Cup: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g); Cholesterol 15mg; Sodium 400mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 5g); Protein 10g Percent Daily Value*: Vitamin A 30%; Vitamin C 15%; Calcium 20%; Iron 8% Exchanges: 1 1/2 Starch; 1 Vegetable; 1/2 High-Fat Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 4 1/2 oz. (1 1/2 cups) uncooked pasta nuggets (radiatore)
• 2 cups frozen broccoli, carrots and cauliflower
• 4 oz. mild Mexican pasteurized process cheese spread with jalapeño peppers, cubed (1/2 cup)
• 1 tablespoon milk

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1. In large saucepan, cook pasta as directed on package, adding vegetables during last 3 to 5 minutes of cooking time. Cook until pasta nuggets and vegetables are tender. Drain well; return to saucepan.
2. Add cheese and milk; cook over medium heat, stirring constantly, until cheese is melted and pasta and vegetables are coated.