Cook pasta according to package directions; drain. In saucepan combine water, mushrooms, beans, red bell pepper, garlic, pepper and Italian seasoning. Bring to a boil; reduce heat. Cover and simmer for 4 minutes or until vegetables are tender; do not drain.

In a small bowl, combine evaporated skim milk and cornstarch; stir into vegetable mixture. Stir and cook over medium heat until thickened and bubbly. Stir for 1 more minute. Add cheese and stir until melted. Pour sauce over pasta and garnish with tomato wedges.

Recipe Courtesy of Dakota Growers Pasta Company.