Quick Pasta Primavera recipe

4 servings

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

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.