Categories: Pasta, Veggie 
      Yield: 4 servings 
  
      1 lb Rotini pasta 
      2 md Carrot 
      1 c  Broccoli floweretts 
      2 ea Green peppers, medium 
 10 3/4 oz Can cream celery soup 
    1/2 c  Cheddar cheese, shredded 
    1/2 c  Milk 2% 
      1 T  Brown spicy mustard 
  
  Put on the pasta water to boil. When it is boiling add the sliced carrots. 
  Cook for five minutes. Then add the rotini and bring back to the boil. Once 
  it is boiling again slowly add the broccoli flowerettes. Stir and cook for 
  about 10 minutes until rotini is done. Drain into a colander. Return pan to 
  stove and turn down the heat to low. Add the remaining ingredients. Over 
  low heat, heat until cheese melts, stirring often. Add rotini and 
  vegetables back into the pot. Heat through, stirring occasionally.