1 1/2 cups dry multigrain or whole-grain rotini
1 tbsp. olive oil
1/2 cup chopped asparagus
1/2 cup chopped broccoli
1 cup chopped bell peppers (I used 1 red and 1 yellow)
3/4 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
2 tbsp. all-purpose flour
1/3 cup finely shredded Parmesan cheese
Cook pasta acoording to package directions. Drain and return to pan; cover. Meanwhile, heat oil on medium heat in a large skillet. Add veggies; cook and stir until tender, about 4 minutes. Whisk milk, broth, and flour. Add to skillet, stirring until thick and bubbly. Mix in cheese until melted. Toss pasta with sauce and veggies. Serves 4.
*Tid Bit: Evaporated milk has twice the calcium of the regular kind.*
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