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