Ingredients Jump to Instructions ↓

  1. 3 cups dry rotelle or wagonwheel pasta (8 ounces)

  2. 3 cups water

  3. 1 cup NESTLÉ CARNATION Evaporated Milk

  4. 1 small red bell pepper, chopped

  5. 4 green onions, chopped

  6. 1/4 cup sliced ripe olives

  7. 1 tablespoon diced jalapeños

  8. 1/2 cup shredded Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Boil pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil. Redue heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.


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