Quick Pasta Primavera

Ingredients

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

Recipe

• 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.
• 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.
• 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.