From Dinner on a Dollar Magazine I made this very tasty pasta primavera for dinner tonight. The bonus of the entire meal is I got to use my new Dutch oven!
Easy Pasta Primavera
8 oz dried pasta, I used mini Farfalle
1 16 oz package frozen mixed vegetables
1/2 8 oz tub cream cheese spread with chive and onion
1/4 to 1/2 cup milk
Ground black pepper
Finely shredded Parmesan cheese
In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cool about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.
Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.
Makes 4 servings.
Have a blessed evening!