Directions:
- Using a vegetable peeler, slice carrots into curls. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the carrots, onion, pepper, basil, garlic powder and pepper flakes in butter for 3 minutes or until vegetables are crisp-tender.
- Combine the cornstarch, water and bouillon until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta. Stir pasta and lemon juice into vegetable mixture. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.11 Kcal (649 kJ) | ||
| Calories from fat | 37.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 6% | |
|---|---|---|---|
| Cholesterol | 33.89mg | 11% | |
| Sodium | 155.99mg | 6% | |
| Potassium | 146.8mg | 3% | |
| Total Carbs | 24.82g | 8% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 4.51g | 9% | |
| Vitamin C | 25.7mg | 43% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 86.65 Kcal (363 kJ) | ||
| Calories from fat | 20.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 6% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 11% | |
| Sodium | 87.14mg | 6% | |
| Potassium | 82.01mg | 3% | |
| Total Carbs | 13.86g | 8% | |
| Sugars | 1.35g | 10% | |
| Dietary Fiber | 0.71g | 5% | |
| Protein | 2.52g | 9% | |
| Vitamin C | 14.3mg | 43% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 5% | |
| Calcium | 14.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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