“A mouthwatering pasta recipe.” Serving: 6 | Prep: 10m | Ready in: 50m

Ingredients

  • Pasta & Vegetables:
  • 1 lb. linguine pasta
  • 3 tbsps. olive oil
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled, sliced thin
  • 1 (9 oz.) package frozen green beans, French-cut, thawed
  • 1 (9 oz.) package frozen broccoli, thawed
  • 1/4 cup chopped fresh basil
  • Sauce:
  • 1 1/2 cups Clamato® Tomato Cocktail
  • 1 (12 fluid oz.) can evaporated milk
  • 1 tbsp. cornstarch
  • 4 oz. cream cheese, cubed
  • 1/4 cup shredded Romano cheese

Direction

  • Follow package directions to cook linguine pasta.
  • Meanwhile, cook cornstarch and Clamato evaporated milk in a saucepot on medium heat for 8-10 minutes, frequently mixing.
  • Lower the heat. Add cream and Romano cheese; mix till sauce is smooth and both cheeses melt. Keep warm.
  • Heat oil in a big sauté pan on medium high heat. Add carrot, garlic and onions; cook for 5-8 minutes till tender.
  • Add broccoli and green beans and cook for 5 minutes longer.
  • Drain pasta; mix into the creamy tomato sauce. Add veggies; sprinkle with

chopped basil. Serve it with garlic bread or French-style bread.

Nutrition Information

  • Calories: 555 calories;
  • Total Carbohydrate: 73.2 g
  • Cholesterol: 44 mg
  • Total Fat: 21.4 g
  • Protein: 19.7 g
  • Sodium: 404 mg