Ingredients

1 Tablespoon vegetable oil

2 cups chopped vegetables (any mix of onion, celery, bell pepper and carrots)

3 cups hot water

1/2 pound dry pasta

1/2 teaspoon salt

2 garlic cloves, minced**

1 (6-ounce) can of tuna, drained**

3 cups chopped raw vegetables (broccoli, cauliflower and zucchini)**

1 Tablespoon cornstarch**

1 cup nonfat milk**

1 cup shredded cheese

 

Directions

1. Heat oil in a large skillet or saucepan over medium heat. Add the first group of vegetables and cook until soft, 5 to 10 minutes.

 

2. Add the water, pasta, salt and garlic. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes, stirring once or twice.

 

3. Add tuna or chicken, and the second group of vegetables. Cover and continue to cook for 10 to 15 minutes, until pasta is tender; stir 2 or 3 times.

 

4. In a small bowl, add a small amount of milk to cornstarch or flour. Stir until smooth. Stir in remaining milk. Add to the skillet along with cheese. Cook and stir just until cheese has melted and sauce is thickened, 3 to 5 minutes. Serve immediately.