Buttons & Bows Pasta

This light and lemony meal is a refreshing change to your typical pasta du jour!

Preparation Time: 25 minutes
2 cups (8 oz) whole wheat bowtie pasta 1 Tbsp olive oil 1 tsp garlic, minced 1 bag (16 oz) peas and carrots, frozen 2 cups (16 oz) chicken broth, low-sodium 2 Tbsp cornstarch 1 Tbsp fresh parsley, rinsed and chopped 1 tsp lemon zest ¼ tsp ground black pepper
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 large saute 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.
Serves: 4
¾ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 330 Total Fat: 6g Saturated Fat: 0.5g % of Calories from Fat: 16% % Calories from Sat Fat: 1%		Protein: 12g Carbohydrates: 60g Cholesterol: 5mg Dietary Fiber: 9g Sodium: 400mg
Each serving provides: An excellent source of fiber, vitamins A, C and K, and a good source of vitamin B1, folate, iron, magnesium, and potassium.

Recipe courtesy of the U.S. Department of Health & Human Services.
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