Servings: 4

INGREDIENTS:

• 1/4 cup Water
• 2 cups Sliced fresh Mushrooms
• 9 oz Pk French-style Green Beans
• 1/2 cup Coarsely chopped Green Pepper
• 1 Clove garlic
• 12 oz Can Evaporated Skim Milk
• 4 tsp Cornstarch
• 1/2 cup Shredded Provolone * or Mozzarella cheese (2 oz)
• 5 oz Macaroni or fettuccine
• 1 Med Tomato, cut in wedges

INSTRUCTIONS:

1. Cook pasta according to package directions; drain well.
2. In a medium saucepan, combine water, mushrooms, frozen green beans, green or red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Bring the mixture to a boil, then reduce heat. Cover and simmer for 4 minutes or until the veggies are tender. Do not drain.
4. In a small bowl, stir together the evaporated skim milk and cornstarch until well combined.
5. Stir the milk and cornstarch mixture into the vegetable mixture. Cook and stir over medium heat until the sauce thickens and becomes bubbly.
6. Continue cooking and stirring for 1 minute more.
7. Stir in the shredded Provolone or Mozzarella cheese until melted.
8. To serve, pour the sauce over the cooked pasta.
9. Garnish with tomato wedges.
10. Enjoy your creamy and cheesy vegetable pasta!

Nutritional Information (per serving):

• Calories: 297
• Protein: 17g
• Carbohydrates: 48g
• Fat: 5g
• Cholesterol: *mg (data missing)
• Sodium: 375mg
• Potassium: 686mg

Here are some variations you can try for this recipe:

1. Creamy Alfredo: Replace the evaporated skim milk with heavy cream and use grated Parmesan or Romano cheese instead of Provolone or Mozzarella. Add a pinch of nutmeg and a handful of cooked shrimp or grilled chicken for a classic Alfredo twist.
2. Veggie Delight: Experiment with a variety of vegetables like asparagus, broccoli, cherry tomatoes, or snap peas in place of green beans and green pepper. You can also add some sautéed spinach or kale for extra greens.
3. Spicy Kick: Boost the heat by adding crushed red pepper flakes or sliced fresh chili peppers to the sauce. You can also use pepper jack cheese instead of Provolone for an extra kick of spiciness.
4. Creamy Pesto: Mix in a few tablespoons of homemade or store-bought pesto sauce to the milk and cornstarch mixture. Top with some toasted pine nuts and grated Parmesan cheese for a delightful pesto-inspired pasta.
5. Mushroom Madness: If you love mushrooms, amp up the mushroom flavor by using a combination of different types, such as shiitake, cremini, and oyster mushrooms. Add a splash of soy sauce or Worcestershire sauce for umami.
6. Mexican Twist: Substitute the green beans and peppers with sautéed bell peppers, corn, and black beans. Use shredded Monterey Jack or cheddar cheese, and garnish with cilantro and a squeeze of lime.
7. Cheesy Broccoli: Swap the green beans with steamed broccoli florets and use cheddar cheese instead of Provolone. You can also add some diced ham or bacon for a delicious broccoli and cheese pasta.
8. Mediterranean Flair: Mix in some sliced Kalamata olives, artichoke hearts, and roasted red peppers. Replace the Provolone with crumbled feta cheese and sprinkle with fresh oregano and lemon zest.
9. Creamy Mushroom and Spinach: Use a mix of mushrooms like cremini, shiitake, and oyster mushrooms. Add a handful of fresh baby spinach leaves to the sauce just before serving.
10. Lemon Garlic Delight: Enhance the flavor with lemon zest and juice. Add extra garlic for a zesty kick. Top with fresh parsley or basil for a burst of freshness.