Slimmed-Down Pasta Primavera

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Slimmed-Down Pasta Primavera

 

 

Ingredients

 

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

 

Directions:

 

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 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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