 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From Swansons e-newsletter. This is a healthy version of pasta primavera. I always use either Low Sodium Chicken Broth storebought or use broth I've made myself. I think otherwise the flavor gets too salty. You could make this vegetarian by using vegetable stock in place of the chicken stock. Ingredients:
2 tablespoons cornstarch |
1 (14 ounce) can low sodium chicken broth (1 3/4 cups) |
1 teaspoon dried oregano leaves, crushed |
2 garlic cloves, minced |
2 cups broccoli florets |
2 medium carrots, sliced |
1 medium sweet onion, cut into wedges |
1 medium roma tomato, diced |
4 cups thin spaghetti, cooked and still hot |
3 tablespoons parmesan cheese, freshly grated |
Directions:
1. Mix cornstarch and 3/4 cup broth.
2. Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
3. Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
4. Add the cornstarch mixture then cook and stir until mixture boils and thickens.
5. Stir in tomato.
6. Toss with spaghetti and top with the grated Parmesan cheese.
|
|