Broccoli Rotini Casserole

• 8 ounces uncooked rotini (corkscrew pasta)
• 4 cups broccoli florets
• 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 (10-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• 1 (4-ounce) jar sliced pimiento, drained
• 4 teaspoons grated fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Cook 7 minutes or until "al dente"; add broccoli, and cook 3 minutes or until broccoli is crisp-tender. Drain well.
2. Combine Cheddar cheese and next 7 ingredients in a bowl, stirring well.
3. Return pasta to pan; add cheese mixture, stirring gently.
4. Cook over medium-low heat 5 minutes or until thoroughly heated. Sprinkle with Parmesan cheese.

rotini, broccoli florets, cheddar cheese, sour cream, lemon juice, salt, black pepper, ground red pepper, condensed reducedfat, pimiento, parmesan cheese

Taken from www.myrecipes.com/recipe/broccoli-rotini-casserole (may not work)