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Ziti with Vegetables Recipe

100% would make again

Reader Scott Eighme relies on basil, marjoram and thyme to flavor this rich pasta side dish. "This recipe is my older son's favorite. I came up with it when we were staying with friends and I was asked to prepare dinner one evening without making a trip to the store," he writes from Barrinton, Rhode Island. "You can easily vary it, using vegetables and herbs to suit your family's tastes."

This recipe is:

Healthy

Quick

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8 Servings
Prep/Total Time: 25 min.

Ingredients

12 ounces uncooked ziti or other medium pasta
1 package (16 ounces) frozen broccoli, carrots and water chestnuts
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
2 tablespoons butter
2 teaspoons dried basil
2 teaspoons dried marjoram
1 teaspoon dried thyme
3/4 teaspoon salt
4 teaspoons cornstarch
1 cup chicken broth
1/2 cup white wine or additional chicken broth
1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a saucepan, bring 1 in. of water to a boil; place vegetables in a steamer basket over water. Cover and steam for 5-7 minutes or until tender.
In a Dutch oven or large saucepan, combine the oil, butter, basil, marjoram, thyme and salt. Cook and stir over medium heat for 1 minute. Combine cornstarch, broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta. Add pasta and vegetables to the sauce; toss to combine. Sprinkle with Parmesan cheese. Yield: 8 servings.

Nutritional Analysis: One serving (1 cup) equals 181 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Ziti with Vegetables published in Light & Tasty August/September 2001, p55