8 oz. (3 c.) uncooked rotini pasta
3 tbsp. butter
1 c. julienne-cut carrots
1 garlic clove, minced
1 c. thinly sliced zucchini
9 oz. pkg. Green Giant Harvest Fresh Frozen Cut broccoli, thawed
1 tsp. seasoned salt or salt SAUCE: 2 c. half and half or milk
3 tbsp. flour
1/2 tsp. dill weed
2 tbsp. dry white wine
3 tbsp. grated Parmesan cheese
1/4 tsp. salt 10 oz. frozen lg.-sized cooked shrimp, thawed, rinsed Heat oven to 350. Grease 13x9 inch baking dish. Cook pasta to desired doneness as directed on package. Drain, rinse with hot water. Place in bottom of prepared dish. Melt butter in large skillet over medium heat. Add carrots and garlic, cook 2 minutes. Add zucchini and broccoli, cook for additional 2 minutes. Sprinkle with salt, stir well. Reserve 1/2 cup of cooked vegetables, set aside. Spoon remaining cooked vegetables over pasta. In small bowl combine half and half, flour, dill weed and salt. Using a wire whisk blend well. Pour into same skillet. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in cheese, wine and shrimp. Spoon sauce mixture evenly over vegetables. Top with reserved vegetables, cover with foil. Bake for 25 to 30 minutes or until hot and bubbly. 8 (1 cup) servings. | 
