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Angel Hair Pasta with Garden Vegetables Recipe

Angel Hair Pasta with Garden Vegetables Recipe

"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different—just choose the vegetables that have ripened that day!"
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TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 8 ounces uncooked angel hair pasta
  • 1 cup sliced fresh mushrooms
  • 1 cup thinly sliced fresh carrots
  • 1 cup fresh snow peas
  • 1 cup chopped sweet yellow, red or green pepper
  • 1/3 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons cornstarch
  • 1 cup vegetable broth or chicken broth
  • 1/4 teaspoon salt
  • 3 medium tomatoes, peeled and chopped
  • 1/4 cup grated Parmesan cheese


  • 1. Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.
  • 2. In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.
  • 3. Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

One serving (2 cups) equals 333 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 714 mg sodium, 49 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.

Reviews for Angel Hair Pasta with Garden Vegetables

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Reviewed Apr. 11, 2014

"I thought this was great!! I added some pickled garlic cloves along with the juice just before serving, gave it excellent flavor."

Reviewed Feb. 23, 2014

"Easy and fairly healthy. A great way to get more veggies in your diet. We enjoyed this dish."

Reviewed Feb. 1, 2014

"I really like this recipe. I will make it again."

Reviewed Mar. 12, 2013

"I joined this site just to pass on the information that this dish is not good AT ALL! There is no taste and the proportions are all wrong. There is no way that anyone actually ever made this recipe. This must have been thrown together to fill the site for recipes or something because this is not a dish that you would ever make on purpose. Awful waste of time."

Reviewed Jun. 10, 2012

"This was delicious. My husband, a picky eater, really enjoyed it. I added other vegetables I had on hand to add variety."

Reviewed Mar. 30, 2012

"How to do determine that 714 mg of sodium in one portion is health?

50% of americans should have no more than 1500 mg of sodium per day. I think you need to rework your recipies!"

Reviewed Apr. 3, 2011

"My family said do not make this again. The cornstarch broth misture was very tasteless. It definitely did not provide enought moisture to be served on the pasta.

The vegetables were tasty and I definitely would saute vegetables in the basil oil combination again."

Reviewed Feb. 5, 2011

"Super healthy and easy to make... very good recipe!"

Reviewed Dec. 28, 2010

"Very nutritious, very delicious! I also added diced chicken."

Reviewed Feb. 27, 2010

"Light and very tasty. A favorite."

Reviewed Feb. 23, 2010

"Very good flavor. I added diced chicken to this recipe, served with garlic bread and got rave reviews. ,"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.