Broccoli Rotini Casserole

Ingredients

• 0.3 teaspoon pepper black
• 4 cups broccoli florets 
• 10 ounce condensed reduced-fat reduced-sodium canned
• 0.1 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 4 ounces cheddar cheese shredded reduced-fat
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 4 teaspoons parmesan cheese fresh grated
• 4 ounce pimientos drained sliced
• 8 ounces rotini uncooked (corkscrew pasta)
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

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.
2. Drain well.
3. Combine Cheddar cheese and next 7 ingredients in a bowl, stirring well.
4. Return pasta to pan; add cheese mixture, stirring gently.
5. Cook over medium-low heat 5 minutes or until thoroughly heated.
6. Sprinkle with Parmesan cheese.