This creamy pasta dish is great for the warmer days ahead. Adding some fresh asparagus on cooking day while it's in season would be a great addition to this recipe!
Ingredients for Freezing Day:
- 2 cups frozen broccoli florets from 12-oz or larger bag
- 1 medium red bell pepper, cut into 1-in. chunks
- 2 medium carrots, peeled and cut into 1/4" slices (about 1/2 cup)
- 1 cup frozen peas from 10-oz or larger bag
- 1 pkg (8 oz) cream cheese
- 1 capful Cassie’s Italian Seasoning
- 1 T. olive oil
- 3 pressed garlic cloves
Freezing Instructions (20 minutes):
1. Gallon bag - Add items below to bag:
-frozen broccoli florets, bell pepper pieces, carrot slices, peas
2. Quart bag - Add items below to bag:
-1 pkg cream cheese, 1 capful Cassie’s Italian Seasoning, 1 Tablespoon olive oil, 3 pressed garlic cloves
Knead contents to mix thoroughly.
3. Double-Bag: Place bags into another gallon freezer bag. Mark outside freezer bag with meal details and date. Seal and freeze flat.
TO THAW: Transfer bag to refrigerator 1-2 days before cooking.
Ingredients for Cooking Day:
- 12 oz uncooked spaghetti or fettucine noodles
- 1 can (12 oz) fat-free evaporated milk
Cooking Day Instructions (20 minutes):
- Cook pasta according to package directions, adding thawed vegetables during last 2 minutes of cooking; drain.
- Meanwhile, heat thawed cream cheese mixture in 12 inch non-stick skillet over medium-low heat, slowly whisking in evaporated milk. Heat 2-3 minutes or until smooth, whisking frequently. (Do not boil.)
- Add pasta mixture to sauce. Stir to coat pasta.
- Top with freshly grated Parmesan or fresh chopped basil.
SERVING SUGGESTION: Serve with sliced tomatoes and cucumbers, fresh salad, and/or garlic bread.