| | Directions | | In large saucepan boil water, add pasta, and when about 5 minutes away from being done add vegetables. Drain. Return pan to stove, add butter, milk and cheese, and stir until butter and cheese melts and coats the vegetable mixture. Add lemon pepper or seasoning salt if you wish and serve. Another option is to use a can of cheese soup and heat it through. |
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| Ingredients | | - |  | 1 1/2 cups uncooked corkscrew or penne pasta |
| - | | 2 carrots, sliced (medium) |
| - | | 1 cup frozen broccoli pieces, partially thawed |
| - | | 1/4 cup milk |
| - | | 1 tablespoon butter |
| - | | 1/2 cup shredded cheese (cheddar, Colby jack, or mozzarella) |
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