Ingredients

• Pasta & Vegetables:
• 1 pound linguine pasta
• 3 tablespoons olive oil
• 1/2 medium red onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled, sliced thin
• 1 (9 ounce) package frozen green beans, French-cut, thawed
• 1 (9 ounce) package frozen broccoli, thawed
• 1/4 cup chopped fresh basil
• Sauce:
• 1 1/2 cups Clamato® Tomato Cocktail
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon cornstarch
• 4 ounces cream cheese, cubed
• 1/4 cup shredded Romano cheese

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Instructions

1. Cook linguini pasta according to package instructions.
2. Meanwhile, in a saucepot over medium heat, combine Clamato(R), evaporated milk and cornstarch; cook about 8-10 minutes, and stir frequently.
3. Reduce heat, add Romano and cream cheese; stir until both cheeses have melted and sauce is smooth; keep warm.
4. In a large saute pan, over medium-high heat; heat oil, add onions, garlic and carrot; cook until tender 5-8 minutes.
5. Add green beans and broccoli; cook 5 more minutes.
6. Drain pasta, stir into creamy tomato sauce; add vegetables. Sprinkle chopped basil. Serve with French-style bread or garlic bread.