1/4 c. water
1 (9 oz.) pkg. frozen French styled green beans
1/2 c. coarsely chopped green or sweet red pepper
4 tsp. cornstarch
5 oz. fettuccine
1 med. tomato, cut into wedges
2 c. sliced fresh mushrooms
1 clove garlic, minced
1 (12 oz.) can evaporated skim milk
1/2 c. shredded Provolone or Mozzarella cheese (2 oz.)
1/4 tsp. salt
1/4 tsp. pepper

Cook pasta according to package directions; drain well. Meanwhile, for sauce, in a medium saucepan combine water, mushrooms, frozen green beans, green or red pepper, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat.

Cover and simmer for 4 minutes or until vegetables are tender. DO NOT DRAIN. Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese until melted.

To serve: Pour sauce over pasta. Garnish with tomato wedges. Makes 4 servings. Preparation time: 15 to 20 minutes. Cooking time 10 to 15 minutes. 297 approximately calories. Low cholesterol.