| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Low-cal, Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 9 |
oz |
Pk French-style Green Beans |
|
|
Clove garlic |
| 4 |
ts |
Cornstarch |
| 5 |
oz |
Macaroni or fettucine |
| 2 |
c |
Sliced fresh Mushrooms |
| 1/2 |
c |
Coarsely chopped Green Peppe |
| 12 |
oz |
Can Evaporated Skim Milk |
| 1/2 |
c |
Shredded Provolone * |
|
|
Med Tomato, cut in wedges |
INSTRUCTIONS
* or Mozzarella cheese (2 oz)
Cook pasta according to package directions; drain well.
Meanwhile, for sauce, in a med saucepan combine water, mushrooms, frozen
green beans, green or red pepper, garlic, 1/4 t salt, and 1/4 t pepper.
Bring to boiling; reduce heat. Cover and simmer 4 minutes or till veggies
are tender. Do not drain.
Stir together milk and cornstarch; stir into vegetable mixture. Cook and
stir over med heat till thickened and bubbly. Cook and stir for 1 minute
more. Stir in cheese till melted.
To serve, pour the sauce over pasta. Garnish with tomato wedges.
************************************************************
Per serving: 297 calories, 17 g protein, 48 g carbohydrates, 5 g fat, 13
mg cholesterol, 375 cholesterol, 375 mg sodium, 686 mg potassium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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