Lowfat Vegetable Pasta
Ingredients
| 2 cups frozen mixed vegetables | 2 cups garden-style pasta twirls |
| 1 can cream of chicken soup, Lowfat | 1/2 cup seasoned bread crumbs |
| 1 carrot, chopped | 1/2 chopped bell pepper |
| 3/4 cup grated, fat free cheese | 1/2 tsp. basil |
| 1/2 tsp. rosemary | 1/2 tsp. garlic powder |
| 1/4 cup fat free margarine | 1 tsp. canola oil |
| 1 pkg. Sweet 'N Low |
Preparation
Preheat oven to 350°
Cook mixed vegetables, carrot, bell pepper, in 1/4 cup boiling water. Cook
until heated thoroughly. Add rosemary, basil, garlic powder, & Sweet
'N Low. Cook Pasta twirls in boiling water with 1 tsp. canola oil added. When
done, drain well. Spread 1/4 cup of seasoned bread crumbs in the bottom of a 2
1/2 qt. baking disk.
Layer pasta, vegetable mixture, cream of chicken soup, cheese & the
remaining 1/4 cup of breadcrumbs. Dot the bread crumbs with margarine. Bake 35
minutes or bread crumbs are browned.