Email to Lucy Ashes      

Slimmed-Down Pasta Primavera

Source of Recipe

Better Homes and Gardens

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 small zucchini, sliced
1/4 cup water
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1 12-ounce can evaporated fat-free milk
4 tsp 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



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 2 minutes, add zucchini and cook 2 more minutes or until vegetables are almost tender, stirring occasionally. Do not drain.
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.
To serve, pour the sauce over hot cooked pasta. Serve with tomato wedges.

Makes 4 servings