Pasta Primavera

• 5 oz. corkscrew macaroni or fettuccine
• 1/4 c. water
• 2 c. sliced fresh mushrooms
• 1 (9 oz.) pkg. frozen French-style green beans
• 1/2 c. chopped green pepper
• 1 clove garlic, minced
• 1 (12 oz.) can evaporated skim milk
• 4 tsp. cornstarch
• 1/2 c. shredded Provolone or Mozzarella cheese (2 oz.)
• 1 medium tomato, cut into wedges

1. Cook pasta according to directions, drain well.
2. Meanwhile, for sauce, in a medium saucepan, combine water, mushrooms, frozen beans, green pepper, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Bring to boiling, reduce heat.
4. Cover and simmer for 4 minutes or until vegetables are tender.
5. Do not drain.
6. Stir together milk and cornstarch; stir into vegetable mixture.
7. Cook and stir over medium heat until thickened and bubbly.
8. Cook and stir for 1 minute more.
9. Stir in cheese until melted.
10. To serve, pour over pasta.
11. Garnish with tomato wedges.
12. Makes 4 servings.

macaroni, water, mushrooms, green beans, green pepper, clove garlic, milk, cornstarch, provolone, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899385 (may not work)