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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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 |
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.
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