Buttons and Bows Pasta
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Buttons and Bows Pasta
This light and lemon-y meal is a refreshing change to the same old pasta
Times
- Prep Time : 5 min
- Cook Time : 20 min
- Ready Time : 25 min
Servings
4
Ingredients
- 2 cups dry whole-wheat bowtie pasta (farfalle) (8 oz)
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced (about 1 clove)
- 1 bag frozen peas and carrots (16 ounce)
- 2 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon fresh parsley, rinsed, dried, and chopped (or 1 teaspoon dried)
- 1 medium lemon, rinsed, for 1 tsp zest (use a grater to take a thin layer of skin off the lemon)
- ¼ teaspoon ground black pepper
Directions
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add pasta, and cook according to package directions. Drain.
- Meanwhile, heat olive oil and garlic over medium heat in a large sauté 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 the pasta is hot.
- Serve 2 cups of pasta and vegetables per portion.
Note: Substitute cooking spray for olive oil and save calories and fat.
Nutrients
Servings Per Recipe: 4
Amount Per Serving
- Calories: 329
- Total Fat: 6g
- Sodium: 127mg
- Total Carbs: 59g
- Dietary Fiber: 9g
Tags
Posted in
Uncategorized
Meat , Dinner, Lunch, Main, Starches , Sukkot , American , Dinner Tonight, Make Ahead, Quick (under 30 minutes) , Kid Friendly, Low Fat , Rice, Grains, & Pasta ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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