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Old 07-25-2004, 01:26 PM
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Pasta Primavera--1.1 gram fat per 1 1/2 cup serving

5 servings

2 1/2 tsp cornstarch
1/4 tsp ground pepper
1 1/2 cups evaporated skim milk
8 oz spaghetti
2 tsp crushed fresh garlic
1/2 cup thinly sliced carrots
1/2 cup sliced fresh mushrooms
2 cups broccoli flowerets
1/2 small red bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1/2 cup plus 2 tbsp grated nonfat Parmesan cheese

Combine cornstarch, pepper, and milk in a jar with lid and shake to dissolve the cornstarch. Set aside. Cook the pasta al dente, drain and return pasta to pot, cover to keep warm. Coat a large skillet with nonstick cooking spray and palce over heat; add garlic and stir fry 30 seconds. Add vegetables and 1 tbsp water. Cover and cook stirring occasionally 3-5 minutes or till vegetables are tender crisp. Add more water if it becomes too dry. Reduce heat and add the pasta tothe skillet. Shake the milk mixture, and add to the skillet. Toss gently over medium heat for about 2 minutes or just till sauce begins to boil and thicken. Remove the skillet from the heat and add Parmesan. Toss gently to mix and serve.

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