Ingredients

6 ounces packaged dried rotini
10-ounce package frozen cut asparagus
2 medium carrots, thinly sliced (1 cup)
12-ounce can (1 1/2 cups) evaporated skim milk
2 tablespoons all-purpose flour
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoons dried marjoram, crushed
1/3 cup crumbled blue cheese
Fresh marjoram (optional)

Directions

Cook rotini according to package directions, except omit any oil or salt. Drain and keep warm.

Meanwhile, cook the asparagus according to package directions, adding carrots for the last 5 minutes of cooking. Drain and keep warm.

In a medium saucepan whisk together the evaporated milk and flour; add marjoram. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the asparagus and the carrots. Heat through: remove from heat. Add the blue cheese; stir until cheese is melted. Spoon cheese mixture over cooked rotini. If desired, garnish with fresh marjoram. Makes 3 to 4 main-dish servings.

Nutritional facts per serving: 314 cal., 5 g fat, 11 mg chol., 281 mg sodium, 52 g carbo., 17 g pro.