Buttons and Bows Pasta

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This light and lemon-y meal is a refreshing change to the same old pasta

INGREDIENTS:


  •  2 C dry whole-wheat bowtie pasta (farfalle) (8 oz)
  • 1 Tbsp olive oil
  • 1 tsp garlic, minced (about 1 clove)
  • 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

 

Did you try this recipe? If so please comment below and post your pic on Instagram and tag me in it!  I’m a Mom who loves to cook and stay healthy! I also wrote a book called Health & Wellness 101click here to get your copy!!

 

If you enjoyed this recipe Buttons and Bows Pasta please retweet this recipe.

By | 2017-11-04T23:00:19+00:00 November 5th, 2017|Healthy Recipes, Lunch|Comments Off on Buttons and Bows Pasta

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