Slimmed-Down Pasta Primavera

Slimmed-Down Pasta Primavera

FROM: midnight

PREP TIME: 15

COOK TIME: 10

SERVINGS: 4

DESCRIPTION:

Pasta Primavera made the light way

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 wedge

SHOPPING LIST :

Check Them Off Check each Item!
select item2 cups sliced fresh mushrooms
select item1 9-ounce package frozen French-style green beans
select item1/2 cup coarsely chopped red or green sweet pepper
select item1/4 cup water
select item1 clove garlic, minced
select item1/4 teaspoon salt
select item1/4 teaspoon ground black pepper
select item1 12-ounce can evaporated fat-free milk
select item4 teaspoons cornstarch
select item1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cubed
select item3 cups hot cooked rotini or fettuccine
select item1 medium tomato, cut into wedges

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