Recipes

[sue-p]

Just in time for the Memorial Day Weekend my healthcare magazine published this recipe. I have not had time to make it but it sounds good and looks easy to make.

Buttons and Bows Pasta

2 cups dry whole-wheat bowtie pasta (farfalle)(8 oz.)
1 tbsp. olive oil
1 tsp. garlic, minced (about 1 clove)
1 bag (16 oz.) frozen peas and carrots
2 cups low-sodium chicken broth
2 tbsp. cornstarch
1 tbsp. fresh parsley, rinsed, dried and chopped (or 1 tsp. dried)
1 medium lemon, rinsed, for 1 tsp. zest
1/4 tsp. ground black pepper

In a 4 qt. saucepan, bring 3 qts. water to a boil over high heat.
Add pasta and cook according to pkg. directions. Drain.
Meanwhile, heat olive oil and garlic over medium heat in a large saute pan. Cook until soft, but not browned.
Add peas and carrots. Cook gently until the vegetables are heated through.
In a bowl, combine chicken broth and cornstarch. Mix well. Add to pan with vegetables and bring to a boil. Simmer gently for 1 minute.
Add parsley, pasta, lemon zest, and pepper. Toss gently, and cook until pasta is hot.
Serve 2 cups of pasta and vegetables per person.

Per serving: 329 calories
Posted by sue-p 5/20/13