*MAKE IT CORE! Substitute : use mixed vegetables that do not contain potato, sbustitute fat free mozzerella cheese for part skim cheese, and use whole grain pasta! Enjoy!!!


POINTS® Value |  8
Servings | 4
Preparation Time | 5 min
Cooking Time | 10 min
Level of Difficulty | Easy

Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.


3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded

Instructions


1. Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
2. Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.