8 ounces uncooked angel hair pasta
1 c slice fresh mushroons
1 c thinly sliced carrots
1 c fresh snow peas
1 c chopped peppers
1/2 c fresh basil
2 garlic cloves, minced
2 T olive oil
2 t cornstartch
1 c vegetable or chicken broth
1/4 t salt
3 medium tomatoes, peeled and chopped
1/4 c grated parmesan cheese
Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the veggie mixture. Bring to a boil. Cook and stir for 1-2 minutes or until sauce thickened. Remove from the heat; stir in tomatoes. Drain pasta, divide among four plates. Top with vegetables mixture; sprinkle with cheese.
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