Quick Pasta Primavera recipe
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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
Nutrition Info
- 278 caloriescarbohydrate: 36.9 gcholesterol: 30.8 mgfat: 9.1 gfiber: 3.3 gprotein: 13.4 gsaturatedFat: 5.1 gservingSize: -sodium: 156 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Quick Pasta Primavera
Directions
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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.