“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