Slimmed-Down Pasta Primavera
Although this meatless main dish is low-calorie and low-fat, no one will label it "diet food." Reduced-fat cream cheese gives a richness to the creamy sauce.
Ingredients
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2 cups sliced fresh mushrooms
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1 9-ounce package frozen French-style green beans
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1/2 cup coarsely chopped red or green sweet pepper
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1/4 cup water
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1 clove garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 12-ounce can evaporated fat-free milk
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4 teaspoons cornstarch
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1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cubed
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3 cups hot cooked rotini or fettuccine
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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.
Nutrition information
Calories 352, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 359 mg, Carbohydrate 54 g, Fiber 1 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 3, Starch 1.5, Milk 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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