Best-Ever Pesto Pasta

READY IN: 25mins

INGREDIENTS

  • 1 (12 ounce) boxdry tri-color spiral pasta (about 3 1/2 cups) or(12 ounce) box spiral shaped pasta (about 3 1/2 cups)
  • 1 (16 ounce) bag frozen broccoli, cauliflower and carrot medley
  • 1 (12 fluid ounce) can evaporated milk
  • shredded Italian cheese blend or monterey jack cheese
  • 3tablespoonsbasil pesto
  • 14 teaspoonground black pepper
  • 2cupscooked ham, cut into 1/2-inch pieces
  • NUTRITION INFO

    Serving Size: 1 (145) g

    Servings Per Recipe:10

    Calories: 266.3

    Calories from Fat 74 g 28 %

    Total Fat 8.3 g 12 %

    Saturated Fat 3.6 g 18 %

    Cholesterol 36.3 mg 12 %

    Sodium 70.3 mg 2 %

    Total Carbohydrate32.2 g 10 %

    Dietary Fiber 3 g 11 %

    Sugars 1.6 g 6 %

    Protein 15.9 g 31 %

    DIRECTIONS

  • COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.
  • MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
  • POUR cheese sauce over pasta and vegetables. Add ham; stir until combined.
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