Buttons & Bows Pasta

Buttons and bows pasta in a bowl

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Ingredients

  • 2 cups dry whole-wheat bowtie pasta (farfalle) (8 ounces)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced (about 1 clove)
  • 1 bag (16 ounces) frozen peas and carrots
  • 2 cups low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh parsley, rinsed, dried, and chopped (or 1 teaspoon dried)
  • 1 medium lemon, rinsed, for 1 teaspoon zest (use a grater to take a thin layer of skin off the lemon)
  • ¼ teaspoon 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.

Yield: 4 servings
Serving Size: 2 cups pasta and vegetables
Calories 329
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 127 mg
Total Fiber 9 g
Protein 13 g

Recipe Source: Keep the Beat™ Recipes: Deliciously Healthy Family Mealspdf document icon
(8.7 MB)

Last Updated: May 17, 2013

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