Recipe for Cheese and Veggie Pasta 
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Yield:
4
Ingredients:
Amount Ingredient
1 x (12-ounce) can evaporated skim milk
4 tsp all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
3/4 cup shredded Jarlsberg cheese
1 x 7.(25-ounce) jar roasted red sweet peppers, drained and chopped
10 oz pasta (fettuccine, rotini, or bow ties)
1 x (16-ounce) package loose-pack frozen mixed vegetables (4 cups), such as
Italian or California blend
Instructions:
Instructions: In a screw-top jar shake together milk, flour, salt, pepper, and nutmeg. Pour into a saucepan. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese until just melted. Stir in roasted sweet peppers.

In a 4-quart Dutch oven or large pot cook pasta according to package directions, adding vegetables the last 5 minutes of cooking time; drain. Place pasta mixture on a serving platter; spoon cheese mixture atop. Sprinkle with almonds, if desired.

Serves 4

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