Angel Hair Pasta with Garden Vegetables
Serve with grilled chicken breasts marinated in Italian salad dressing
Ingredients
- 8 oz. angel hair pasta, uncooked (or thin spaghetti)
- 2 Tbls. olive oil
- 1 c. snow pea pods
- 1 c. broccoli, chopped
- 1 c. fresh mushrooms
- 1 c. carrots, thinly sliced
- 1/3 c. ea. red/green/yellow peppers, chopped
- 1/3 c. fresh basil, chopped
- 1 c. 1-inch asparagus pieces, (discard stalks)
- 1 bunch green onions, sliced
- 2-3 garlic cloves, minced
- 2 t. cornstarch
- 1 c. chicken broth
- 1/4 t. salt
- 2 med. tomatoes, chopped
- 1/4 - 1/2 c. grated parmesan cheese
Instructions
Cook pasta according to package directions.
In a nonstick skillet, sauté snow peas, mushrooms, broccoli, carrots, peppers, basil, green onions and garlic in oil for 2-3 minutes.
Combine cornstarch, broth and salt until smooth; stir into vegetable mixture. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until vegetables are tender-crisp.
Remove from heat; stir in tomatoes.
Drain pasta and place in a large pasta bowl.
Top with vegetable mixture and sprinkle with Parmesan cheese.