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Angel Hair Pasta with Garden Vegetables

 Angel Hair Pasta with Garden Vegetables
"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!" More Pasta Recipes »
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Remove from the heat; stir in tomatoes. Drain pasta; divide among

2 of 2

Angel Hair Pasta with Garden Vegetables (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.