Slimmed-Down Pasta Primavera
2 cups sliced fresh mushrooms
1 9-ounce package frozen French-style green beans
1/2 cup coarsely chopped red or green sweet pepper
1/4 cup water
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 12-ounce can evaporated fat-free milk
4 teaspoons cornstarch
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cubed
3 cups hot cooked rotini or fettuccine
1 medium tomato, cut into wedges
1. For sauce, in a medium saucepan combine mushrooms, green beans, sweet pepper, water, garlic, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 4 minutes or until vegetables are almost tender, stirring occasionally. Do not drain.
2. Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Add cream cheese, stirring until melted.
3. To serve, pour the sauce over hot cooked pasta. Serve with tomato wedges. Makes 4 servings.
Source: Better Homes & Gardens