Quick Pasta Primavera

A pleasing medley of simmered mushrooms, green beans and bell peppers are cooked with a simple mozzarella cheese sauce, tossed with pasta and garnished with juicy red tomato wedges.

• Calories: 278 Calories

Ingredients

• ¼ cup water
• 1 (12 fluid ounce) can evaporated milk
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• ½ cup shredded mozzarella cheese
• 2 cups fresh sliced mushrooms
• 4 teaspoons cornstarch
• ½ cup chopped red bell pepper
• 1 large tomato, cut into wedges
• 5 ounces dry fettuccine pasta
• 9 ounces frozen French-style green beans

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

Step 2

Meanwhile, in a medium sauce pan combine water, mushrooms, beans, red or green bell pepper, garlic, and ground black pepper. Bring to a boil; reduce heat. Cover and simmer for 4 minutes or until vegetables are tender; do not drain.

Step 3

In a small bowl, combine milk and cornstarch; stir into vegetable mixture. Stir and cook over medium heat until thickened and bubbly. Cook and stir for 1 minute more; add cheese and stir until melted. Pour sauce over pasta and garnish with tomato wedges. Serve.