| 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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