Primavera Recipe ✶ Quick Pasta Primavera

This yummy vegetable pasta dish can be made in a jiffy for those busy evenings. Serve with crusty bread and green salad for a filling meal, if desired.

Ingredients

• 5 ounces dry fettuccine pasta
• ¼ cup water
• 2 cups fresh sliced mushrooms
• 9 ounces frozen French-style green beans
• ½ cup chopped red bell pepper
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 1 (12 fluid ounce) can evaporated milk
• 4 teaspoons cornstarch
• ½ cup shredded mozzarella cheese
• 1 large tomato, cut into wedges

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories278
• carbohydrateContent36.9 g
• cholesterolContent30.8 mg
• fatContent9.1 g
• fiberContent3.3 g
• proteinContent13.4 g
• saturatedFatContent5.1 g
• sodiumContent156 mg
• sugarContent12 g