Vegetable-Bordered Pasta Bake - cooking recipe

Ingredients

4 oz. whole wheat spaghetti or fettuccine
1 (10 oz.) pkg. frozen broccoli
1/2 c. chopped onion
1/4 c. green or sweet pepper
1 clove garlic, minced
1 Tbsp. margarine
1 Tbsp. cornstarch
1 c. skim milk
3/4 c. shredded American cheese
1 (8 oz.) can water chestnuts, drained
2 c. cooked vegetables

Preparation

Break pasta into 1-inch pieces.
Cook pasta according to package directions, then drain.
In a covered saucepan, cook broccoli, onion, green or sweet red peppers and garlic in a small amount of water about 10 minutes or until broccoli is crisp and tender; drain.