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    Slimmed-Down Pasta Primavera


    Source of Recipe


    midwestliving.com

    2 cups sliced fresh mushrooms
    1 9-ounce package frozen French-style green beans
    1/2 cup coarsely chopped red or green sweet pepper
    1/4 cup water
    1 clove garlic, minced
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 12-ounce can evaporated fat-free milk
    4 teaspoons cornstarch
    1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cubed
    3 cups hot cooked rotini or fettuccine
    1 medium tomato, cut into wedges

    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.

    Nutritional Information
    Nutritional facts per serving
    calories: 352, total fat: 8g, saturated fat: 4g, cholesterol: 25mg, sodium: 359mg, carbohydrate: 54g, fiber: 1g, protein: 17g, starch: 1.5diabetic exchange, milk: 1diabetic exchange, vegetables: 3diabetic exchange, fat: .5diabetic exchange





 

 

 


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