angel hair pasta with garden vegetables
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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.
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yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Saute
Ingredients For angel hair pasta with garden vegetables
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8 ozuncooked angel hair pasta
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1 csliced fresh mushrooms
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1 cthinly sliced fresh carrots
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1 cfresh snow peas, sliced in half on the diagonal
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1 cchopped sweet yellow, red, or green, bell pepper
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1/3 cchopped fresh basil or 1/2 tsp. dried basil
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2 clovegarlic, minced
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2 Tbspolive oil
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3 tspcornstarch
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1 1/2 cvegetable or chicken broth
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1/4 tspsalt
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3 mdtomatoes, peeled and chopped
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1/4 cparmesan cheese
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may substitute other vegetables
How To Make angel hair pasta with garden vegetables
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1Cook 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.
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2In 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.
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3Stir in tomatoes. Drain pasta, divide amoung 4 plates. Top with veggie mix; sprinkle with Parmesan cheese. Makes 4 servings.
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4Nutrition: 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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