You can use any leftover veggies for this recipe, hence the title…my favorite is broccoli… Creamy Pasta and Vegetable Casserole 2 cups uncooked corkscrew-shaped pasta (rotini) 1 cup broccoli florets 1 medium carrot, sliced 1 cup vegetable juice 1 can cream of celery soup 1/4 tsp garlic powder 1/4 tsp ground black pepper Prepare the pasta according to the package directions in a 3-quart saucepan.
Add the broccoli and carrot for the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepan. Stir the vegetable juice, soup, garlic powder and black pepper in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.