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

Buttons and Bows Pasta

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
Buttons and Bows Pasta
Instructions
  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.
Share this Recipe