Here’s a nice, lightweight side dish to complement your supper. Try it with baked fish and simple green salad.

Recipe Summary:

Preparation Time: 5 minutes

Cook Time:  20 minutes

Number of Servings:  4

Serving Size:  2 C pasta and vegetables

Ingredients:

2 C dry whole-wheat bowtie pasta (8 oz)

1 Tbsp olive oil

1 tsp  garlic, minced

1 bag  (16 oz) frozen peas and carrots

2 C low-sodium chicken broth

2 Tbsp cornstarch

1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

1  medium lemon, rinsed, for 1 tsp zest (use a grater to take a thin layer of skin off the lemon)

¼ tsp ground black pepper

Directions:

1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
2. Add pasta, and cook according to package directions. Drain.
3. Meanwhile, heat olive oil and garlic over medium heat in a large sauté pan. Cook until soft, but not browned.
4. Add peas and carrots. Cook gently until the vegetables are heated through.
5. 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.
6. Add parsley, pasta, lemon zest, and pepper. Toss gently, and cook until the pasta is hot.
7. Serve 2 cups of pasta and vegetables per portion.

Note: Substitute cooking spray for olive oil and save calories and fat.

Calories -329

Total fat - 6 g

Saturated fat - 1 g

Cholesterol - 0 mg

Sodium - 127 mg

Total fiber - 9 g

Protein - 13 g

Carbohydrates - 59 g

Potassium - 331 mg

Vitamin A - 220%

Vitamin C - 25%

Calcium - 6%

Iron - 10%

Percent Daily Values are based on a 2,000 calorie diet.

Source:  U.S. Department of Health and Human Services; Recipe source: Deliciously Healthy Dinners