Vegetable Macaroni

Vegetable Macaroni



6 ounces elbow macaroni

_ cup water

2 cups fresh mushrooms, sliced

1 9-ounce package frozen green beans

_ cup chopped red bell pepper

1 clove garlic, minced

_ teaspoon black pepper

_ teaspoon Italian seasoning

1 (12-ounce) can evaporated skim milk

4 teaspoons cornstarch

_ cup shredded mozzarella cheese

2 medium tomatoes, cut into wedges


  Directions Cook pasta according to package directions; drain. In a saucepan combine water, mushrooms, beans, red bell pepper, garlic, pepper, Italian seasoning. Bring to a boil; reduce heat. Cover and simmer for 4 minutes or until vegetables are tender; do not drain. In a small bowl, combine evaporated skim milk and cornstarch; stir into vegetable mixture. Stir and cook over medium heat until thickened and bubbly. Stir for 1 more minute. Add cheese and stir until melted. Pour sauce over pasta and garnish with tomato wedges. Servings 4