Step 1

Cook 1 pound cavatappi pasta as label directs. Two minutes before pasta is done, add 4 cups each spinach and broccoli florets to pasta pot. Drain well.

Step 2

Meanwhile, in 5-quart saucepot, whisk cornstarch and 1/2 cup whole milk until smooth. Slowly whisk in another 1 1/2 c. milk and salt and pepper. Heat to boiling on medium-high, whisking constantly. Boil 2 minutes, whisking. Reduce heat to medium-low. Stir in Cheddar cheese, 1 handful at a time, and garlic powder. Fold in pimientos along with pasta and vegetable mixture.

Step 3

Serve with hot sauce, if desired.