Recipe - Pasta Primavera

One fourth cup Water
9 ounce Pk Frenchstyle Green Beans
Clove garlic
4 teaspoon Cornstarch
5 ounce Macaroni or fettucine
2 cup Sliced fresh Mushrooms
One half cup Coarsely chopped Green Peppe
12 ounce Can Evaporated Skim Milk
One half cup Shredded Provolone *
Med Tomato, cut in wedges

* 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, One fourth t salt, and One fourth 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.
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Per serving: 297 calories, 17 g protein, 48 g carbohydrates, 5 g fat, 13
mg cholesterol, 375 cholesterol, 375 mg sodium, 686 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".