Slimmed-Down Pasta Primavera

Ingredients
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
 
Directions
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