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