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angel hair pasta with garden vegetables

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Private Recipe by
Sharon Colyer
Louisville, KY

This recipe is originally from Taste of Home. I have tweaked it for a little more sauce. You may also substitute other vegetables. With vegetable broth, this is vegan/vegetarian.

yield serving(s)
prep time 30 Min
cook time 30 Min
method Saute

Ingredients For angel hair pasta with garden vegetables

  • 8 oz
    uncooked angel hair pasta
  • 1 c
    sliced fresh mushrooms
  • 1 c
    thinly sliced fresh carrots
  • 1 c
    fresh snow peas, sliced in half on the diagonal
  • 1 c
    chopped sweet yellow, red, or green, bell pepper
  • 1/3 c
    chopped fresh basil or 1/2 tsp. dried basil
  • 2 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 3 tsp
    cornstarch
  • 1 1/2 c
    vegetable or chicken broth
  • 1/4 tsp
    salt
  • 3 md
    tomatoes, peeled and chopped
  • 1/4 c
    parmesan cheese
  • may substitute other vegetables

How To Make angel hair pasta with garden vegetables

  • 1
    Cook pasta per package. Meanwhile, in a large nonstick skillet, sauté the first 6 ingredients, after pasta, in oil for 2-3 minutes, or until crisp-tender.
  • 2
    In a small bowl, combine next 3 items, after oil, until smooth. Gradually, stir into the vegetable mixture. Bring to a bubble. Cook, and stir 1-2 minutes, or until vegetables are done enough for your liking, and sauce is thickened. Remove from heat.
  • 3
    Stir in tomatoes. Drain pasta, divide amoung 4 plates. Top with veggie mix; sprinkle with Parmesan cheese. Makes 4 servings.
  • 4
    Nutrition: One serving (2 cups) 333 cal, 11 g fat (2 g sat), 5 mg chol, 714 mg sodium, 49 g carb, 5 g fiber, 14 g protein. Diabetic Exchg: 2 starch, 2 vegetable, 1 1/2 fat, 1 lean meat.
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