Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
Buttons and Bows Pasta
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.