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Pasta with Garden Vegetables

Spaghetti never tasted so good—or so healthy.

Dinner recipes: Pasta with Garden Vegetables

This family favorite is quick to fix, delicious and always different—just choose the vegetables that have ripened that day!


8 ounces uncooked angel hair pasta

1 cup each snow peas, sliced fresh mushrooms and thinly sliced carrots

1 cup chopped sweet yellow, red or green pepper

⅓ cup chopped fresh basil

2 garlic cloves, minced

2 tablespoons olive or canola oil

2 teaspoons cornstarch

1 cup chicken broth

¼ teaspoon salt

3 medium tomatoes, peeled and chopped

¼ cup grated Parmesan cheese


1. Cook pasta.

2. Meanwhile, in a nonstick skillet, saute the snow peas, mushrooms, carrots, pepper, basil and garlic in oil for 2–3 minutes.

3. Combine cornstarch, broth and salt until smooth; stir into the vegetable mixture.

4. Bring to a boil. Reduce heat; cook and stir for 3–5 minutes or until vegetables are crisp-tender.

5. Remove from heat; stir in tomatoes.

6. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Serves 4

*Diabetic exchanges: 2 lean meat, 1½ starch.

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