Pasta Primavera - cooking recipe

Ingredients

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

Preparation

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