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New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

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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.

 

Servings: Makes 4 servings.

Total: 25 mins

Rated:

 

 

Ingredients

2 cups sliced fresh mushrooms

1 9-ounce package frozen French-style green beans

1/2 cup coarsely chopped red or green sweet pepper

1/4 cup water

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 12-ounce can evaporated fat-free milk

4 teaspoons cornstarch

1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cubed

3 cups hot cooked rotini or fettuccine

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.

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