Pesto Pasta

Mmmm, a Weight Watchers recipe that is still so tasty!



Pesto Pasta
3 tbsp pesto sauce (store bought...unless you're super ambitious to make your own...)
3 cups mixed veggies (I use frozen "California mix" veggies w/ carrots, califlour and broccoli)
1 c fat free evaporated milk
4 c cooked pasta (I use wheat noodles pretty much always now...)
1 oz part skim mozz cheese (yup, I use more than an oz, sorry... prob more like 1/2 to 1 cup)

Directions:
1. Heat a large non-stick pan coated w/ cooking spray. Add pesto sauce & veggies, stirring until softened and thawed.
2. Add milk, bring to boil & simmer for 4-5 min. Stir in pasta and cheese; cook until heated through. Yeilds about 1 1/2 c per serving (4 servings.)

One thing I realized about halfway through making it this time is I could use the ENTIRE bag of frozen veggies and the ENTIRE can of evap milk and just add like another tbsp and a little more pasta and have more leftovers. So yeah, haven't tested that one yet, but I think you could totally make the recipe a little bigger and it'd be more functional bc it'd more fully utilize the stuff you're buying for it anyway.