12 oz cholesterol free spaghetti or linguine
(or 3/4 of a 16-oz package)
1/2 small bunch of broccoli, cut into 1-inch pieces
(about 2 cups)
Vegetable spray or broth, to sauté vegetables
12 oz mushrooms, each cut in half
1 small onion, minced
1 small carrot, cut into matchstick-thin sticks
1 small red pepper, cut into 1/4-inch-thick strips
8 oz evaporated skim milk
1/2 cup fat-free chicken flavor vegetable cube bouillon
1-1/2 teaspoons cornstarch
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 medium-size tomato, seeded and diced
3 tablespoons fat-free mozzarella cheese, grated or shredded
2 tablespoons parsley, minced
In a large saucepan, cook pasta as directed on label;
drain and return to saucepan; keep warm.
Meanwhile, in 2-quart saucepan over high heat in 1″ of boiling water,
add broccoli pieces, return to a boil, cover and reduce heat to low.
Simmer 2-3 minutes, stirring once or twice, until tender-crisp; drain.
Put a 12″ skillet over high heat; when hot, add broth, garlic,
onion and carrot; stir frequently, until golden and tender-crisp.
Add red pepper and mushrooms and cook, stirring, until vegetables
In 2-cup measuring cup, mix skim milk, fat-free broth, cornstarch and
salt. Blend well with a fork, until all the lumps are dissolved.
Stir the milk mixture into the vegetable mixture in skillet. Over high
heat, bring to a boil and cook 1 minute. Add tomato, cheese, parsley,
broccoli and pasta, tossing to coat all well with sauce; heat through.
Makes 6 main-dish servings.