This light and lemon-y meal is a refreshing change to the same old pasta
Buttons and Bows Pasta
Servings
4 Servings
Ingredients
- 2 cup 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 cup low-sodium chicken broth
- 2 tablespoon cornstarch
- 1 tablespoon fresh parsley rinsed, dried, and chopped (or 1 teaspoon dried)
- ¼ teaspoon ground black pepper
Instructions
- 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.
- source: National Heart Lung and Blood Institute
It is really best to try them all and find the one you like the best, we like the quinoa pastas and the black rice pastas.
What brand of gluten-free bow tie pasta do you use?
Love the addition of the chicken idea, easy and delish.
Supper tonight it was so fast to make. I like this kind of meal. I needed a protein to go with it. So I cooked the chicken in the broth then cut it into chunks when put itinto the oil and garlic for a minute just to absorb the taste of the garlic. Then followed the recipe the same. YUM!!!!!!