Hubby loves angel hair pasta, but I am not fond of it because it is so "slippery" and it cools off so quickly. Well, he bought a box of Pasta Roni Angel hair with herbs and it has been sitting in the cupboard looking at me for a few weeks. Decided since I had LOTS of veggies I would whip up something good for us so here is my dish. (HE LOVED IT!!)
Cook Pasta Roni as directed, substituting 1 1/3c chicken broth for the water, and set aside.
In a medium to large skillet, melt the butter and saute the onion, peppers, and squash on medium high to high heat til lightly brown and softened. Add salt and pepper to taste.
Sprinkle the flour over the veggies and cook while stirring for about 1 to 2 minutes, then add the remaining chicken broth in the can, the milk and lemon zest.
Stir well and add the lemon juice, marinated artichokes and their juice, and frozen peas. Cook for 3-5 minutes on medium to medium high until peas are defrosted and sauce thickened.
Put in the cooked Pasta Roni and stir to combine. Taste and adjust seasonings.
Serve with a sprinkle of chopped parsley and a wedge of lemon if desired.
This can be used as a main dish for about 3 to 4 people with a salad, bread and another veggie side. If desired, you could try adding lightly cooked, peeled and deveined shrimp, chopped rotisserie chicken or even tuna to add protein. Also would probably be good with a sprinkle of a hard, grating cheese like Romano, Parmesan, or Asiago.