Saturday, November 10, 2012

Angel Hair Pasta with Basil Vegetables

8 ounces 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 tablespoons olive oil 
2 teaspoons cornstarch 
1 cup vegetable broth or chicken broth 
1/4 teaspoon salt 
3 medium tomatoes, peeled and chopped 
1/4 cup grated Parmesan cheese

1.Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.   

2.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. 

 3.Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Nutritional Analysis: One serving (2 cups) equals 333 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 714 mg sodium, 49 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.

* I was a little worried to make this because a lot of the review said that it really lacked in flavor. I didn't think so it ended up being pretty tasty my kids loved it and it was the type of pasta that you can eat and not feel so weighed down. I give it a 4

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