Directions:
- HEAT water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
- MELT butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
- NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.72 Kcal (1368 kJ) | ||
| Calories from fat | 190.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.15g | 33% | |
|---|---|---|---|
| Cholesterol | 66.41mg | 22% | |
| Sodium | 511.65mg | 21% | |
| Potassium | 403.89mg | 9% | |
| Total Carbs | 20.26g | 7% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 14.98g | 30% | |
| Vitamin C | 48.2mg | 80% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 10.8mg | 60% | |
| Calcium | 442.9mg | 44% | |
| Amount Per 100 g | |||
| Calories | 128.97 Kcal (540 kJ) | ||
| Calories from fat | 75.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 33% | |
|---|---|---|---|
| Cholesterol | 26.21mg | 22% | |
| Sodium | 201.97mg | 21% | |
| Potassium | 159.43mg | 9% | |
| Total Carbs | 8g | 7% | |
| Sugars | 1.04g | 11% | |
| Dietary Fiber | 0.74g | 7% | |
| Protein | 5.91g | 30% | |
| Vitamin C | 19mg | 80% | |
| Vitamin A | 0.3mg | 29% | |
| Iron | 4.3mg | 60% | |
| Calcium | 174.8mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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