Shelly's Recipe

CHEESE AND VEGETABLE PASTA

Category: Pasta

1 (12 oz) can evaporated milk
4 tsp flour
1/4 tsp salt
1/8 tsp pepper and ground nutmeg
3/4 cup shredded Jarlsberg cheese
1 (7.25 oz) jar roasted red sweet peppers, drained and chopped
10 oz pasta (fettuccine, rotini, or bow tie)
1 (16 oz) pkg frozen mixed vegetables
Toasted Sliced almonds

Mix together first 5 ingredients. Pour into a saucepan. Stir until bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese until just melted. Stir in roasted red peppers. Cook the pasta according to pkg directions, adding vegetables last 5 minutes of cooking time; drain. Place pasta mixture on a serving platter; spoon cheese mixture over top. Sprinkle with almonds. Serves 4