A light and flavorful dish full of veggies. Perfect for spring and summer months!
1. Cook pasta as directed on package and drain.
2. Meanwhile, cook vegetables as directed on package and drain.
3. Add oil and garlic to a saucepan and saute for 1 to 2 minutes.
4. Add evaporated skim milk, cheese, and pasta.
5. Toss to coat then add vegetables and toss, heat thoroughly.
6. Season with salt and pepper to taste.
Smashing some of the tomatoes as they cook helps create a fresh chunky sauce. Try keeping some tomatoes whole, for a flavorful bursting surprise in each bite.
You can never go wrong with some deliciously oven roasted potatoes. The zesty lemon and olive oil emulsion is the perfect dressing to drizzle on top.