Ingredients

The following ingredients have 4 Servings
  • 3 cups uncooked fusilli pasta (I used a combination of penne and fusilli)
  • 2 cups frozen broccoli, cauliflower and carrots
  • 1 cup frozen peas
  • 1 red pepper, diced
  • 1 teaspoon crushed garlic from the jar or 1 clove, minced
  • 1 can (12 ounces) reduced fat evaporated milk (2%)
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup reduced fat shredded cheese (I used an Italian cheese blend mozzarella, parmesan, asiago, etc.)
  • 2 teaspoons butter, cut into little bits

Instruction

  • Ideal slow cooker size: 2- to 3-Quart. (I used the 2-Quart crock from my 3-in-1 crockpot because I thought a 4-Quart would be too big. I think a 3-Quart would be about perfect.)
  • Cook the pasta according to the package directions for about half the suggested cooking time and drain.
  • Meanwhile, combine the broccoli, cauliflower, carrots, peas, red pepper and garlic in the slow cooker.
  • In a bowl, combine the evaporated milk, milk, cornstarch, salt and cheese.
  • Transfer the pasta to the slow cooker, stir in the milk mixture and dollop with the bits of butter.
  • Cook on low for 3 to 4 hours, until the pasta and vegetables are tender.