Recipe submitted by: Geissler Baker, M.Ed.
Angel Hair Pasta with Garden Vegetables
8 oz. uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tbsp. olive oil
2 tsp. cornstarch
1 cup vegetable broth or chicken broth
¼ tsp. salt
3 medium tomatoes, peeled and chopped
¼ cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in large nonstick skillet, sauté the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.
In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.
Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese. Makes 4 servings.
Per Serving: 333 calories, 11g fat
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405