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Quick Pasta Primavera

By: MARBALET

"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."

Rate/Review | Read Reviews (9)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 to 6 servings

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

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.