Cheese And Vegetable Pasta - cooking recipe

Ingredients

1 (12 oz.) can evaporated skim milk
4 tsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
3/4 c. Cheddar or Jarlsberg cheese
1 (7 1/2 oz.) jar roasted red sweet peppers, drained and chopped
10 oz. pasta (fettuccini, rotini or bow ties)
1 (16 oz.) pkg. loosepack frozen mixed vegetables
toasted sliced almonds (optional)

Preparation

In a screwtop jar, shake together milk, flour, salt, pepper and nutmeg.
Pour into a saucepan.
Cook and stir over medium heat until bubbly.
Cook and stir 1 minute more.
Remove from heat. Stir in cheese just until melted.
Stir in peppers.
Cook pasta according to package directions, adding vegetables the last 5 minutes; drain.
Place pasta mixture on a serving platter.
Spoon sauce on top and sprinkle with almonds.