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Slimmed-Down Pasta Primavera
Ingredients
-
2
cups sliced fresh mushrooms
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1
9 ounce package frozen French-style green beans
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1/2
cup coarsely chopped red or green sweet pepper
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1/4
cup water
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1
clove garlic, minced
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1/4
teaspoon salt
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1/4
teaspoon ground black pepper
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1
12 ounce can evaporated fat-free milk
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4
teaspoons cornstarch
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1/2
8 ounce package reduced-fat cream cheese (Neufchatel), cubed
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3
cups hot cooked rotini or fettuccine
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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 wedges. Makes 4 servings.
Nutrition Facts
(Slimmed-Down Pasta Primavera)
- Servings Per Recipe 4,
- Calories 352,
- Protein (gm) 17,
- Carbohydrate (gm) 54,
- Fat, total (gm) 8,
- Cholesterol (mg) 25,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 359,
- Milk () 1,
- Vegetables () 3,
- Starch () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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