Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.74 Kcal (773 kJ) | ||
| Calories from fat | 12.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 2% | |
|---|---|---|---|
| Cholesterol | 4.83mg | 2% | |
| Sodium | 193.6mg | 8% | |
| Potassium | 423.58mg | 9% | |
| Total Carbs | 32.48g | 11% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 4.44g | 18% | |
| Protein | 11.81g | 24% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 11.8mg | 65% | |
| Calcium | 190.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 73.99 Kcal (310 kJ) | ||
| Calories from fat | 4.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 2% | |
| Sodium | 77.54mg | 8% | |
| Potassium | 169.66mg | 9% | |
| Total Carbs | 13.01g | 11% | |
| Sugars | 2.15g | 21% | |
| Dietary Fiber | 1.78g | 18% | |
| Protein | 4.73g | 24% | |
| Vitamin C | 15.5mg | 65% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 4.7mg | 65% | |
| Calcium | 76.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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