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Angel Hair Pasta w/Garden Vegetables -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – J. Barrus; Springville, UT
Angel Hair Pasta w/Garden Vegetables -- e-w
Serves: 4

8 oz. uncooked angel hair pasta

1 c. ‘each’ snow peas – sliced fresh mushrooms – and thinly sliced carrots
1 c. chopped sweet yellow – or – green – or – red peppers
1/3 c. chopped fresh basil
2 garlic cloves, minced

2 T. olive – or – canola oil
2 tsp. cornstarch
1 c. chicken – or – vegetable broth
3 medium tomatoes, peeled and chopped
1/4 c. grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in nonstick skillet sauté the next 6 ingredients in oil for 2-3 minutes. Combine cornstarch and broth until smooth; stir into vegetable mixture. Bring to a boil. Reduce heat; cook and stir for 3 to 5 minutes or until vegetable are crisp tender.

Remove from heat, stir in tomatoes. Drain pasta, divide between 4 plates. Top with vegetable mixture, sprinkle with Parmesan cheese.

One 2-cup serving equals: 333 calories…11 gm fat (2 gm saturated)…5 mg cholesterol…566 mg sodium…49 gm carbohydrate…5 gm fiber…14 gm protein +++EXC: 2 starch…2 vegetable…1-1/2 fat…1 lean meat +++WWP: 7