Pasta primavera~

4 servings

Ingredients

Quantity Ingredient
¼ cup Water
2 cups Sliced fresh Mushrooms
9 ounces Pkg
½ cup Coarsely chopped Green
Pepper
Cloves garlic
12 ounces Can
4 teaspoons Cornstarch
½ cup Shredded Provolone *
5 ounces Macaroni or fettucine
medium Tomato -- cut in wedges
French-style Green Beans
Evaporated Skim Milk

Directions

* or Mozzarella cheese (2 oz)

Cook pasta according to package directions; drain well. Meanwhile, for sauce, in a med saucepan combine water, mushrooms, frozen green beans, green or red pepper, garlic, ¼ t salt, and ¼ t pepper. Bring to boiling; reduce heat. Cover and simmer 4 minutes or till veggies are tender. Do not drain. Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir over med heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese till melted.

To serve, pour the sauce over pasta. Garnish with tomato wedges.

Per serving: 297 calories, 17 g protein, 48 g carbohydrates, 5 g fat, 13 mg cholesterol, 375 mg sodium, 686 mg potassium.

Recipe By : Better Homes and Gardens, "Diet Recipe Card Library" From: Marjorie Scofield Date: 05-04-95 (71) Recipes

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