Pasta With Cheese Sauce And Vegetables
|Fettuccine||1⁄2 Pound (Preferably Spinach Pasta)|
|Olive oil||2 Teaspoon|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Diced onion||3⁄4 Cup (12 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Dry basil||3⁄4 Tablespoon|
|Dry oregano||1 Teaspoon|
|Skim milk||2 1⁄2 Cup (40 tbs)|
|Cold water||2 Tablespoon|
|Grated monterey jack cheese||1⁄2 Cup (8 tbs), grated (Havarti/Brick)|
Cook fettuccine in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute just until vegetables are soft.
Remove from heat.
Heat in saucepan.
In a small cup, combine cornstarch and water until smooth.
Add to milk and stir until thickened.
Add to above and stir until smooth.
Add pasta and vegetables, then toss and serve.