Low-Fat Veggie Pasta - cooking recipe

Ingredients

16 oz. pkg. California Blend frozen vegetables, cooked and drained
3 Tbsp. low-fat butter or margarine
2 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
8 oz. spiral pasta, cooked, rinsed and drained

Preparation

Combine cooked vegetables and butter until butter is melted. Add Parmesan cheese, garlic powder and pasta; toss gently to mix. May serve hot or cold.