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Creamy Sugar Pea Pasta

Easy Creamy Sugar Pea Pasta from canned cream of celery soup and fresh vegetables.

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Serves 4

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1 can condensed cream of celery soup
1 cup milk
1 dash pepper
4 ounces cauliflower
4 stalks celery
6 ounces zucchini
6 ounces pasta
1 cup bean sprouts
24 sugar peas

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  1. Pour soup into a skillet and stir in milk and pepper. Heat over low.
  2. Chop cauliflower and celery and add to skillet. Turn heat up to medium. Stir occasionally.
  3. While cauliflower and celery cook, heat a large saucepan 2/3 full of water on high for pasta.
  4. While water is heating, slice zucchini and add to skillet
  5. When bubbles begin to rise to the surface of the boiling water, add bean sprouts and sugar peas to the skillet with the other vegetables. Continue cooking over medium.
  6. When the water in the saucepan is boiling fully, pour in pasta and stir. Continue cooking over high heat stirring occasionally to prevent pasta from sticking. (Heat can be lowered if pan begins to boil over, but keep water boiling until pasta is done, approximately 10 minutes.)
  7. Drain and rinse pasta, and pour into a serving dish. Top with sauce and serve.
Nutritional Information for Creamy Sugar Pea Pasta
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