Print Options

Back to Garden Twists >

Include these items:

Taste of Home Logo

Garden Twists

 Garden Twists
"I love to serve this in summer when carrots, onions and peppers are fresh from my garden," says Sarah Bartel of Kewaunee, Wisconsin. "If I prepare the vegetables ahead of time, I can fix supper in minutes! My whole family enjoys this satisfying dish."
7 ServingsPrep/Total Time: 20 min.


  • 2 medium carrots
  • 2-1/4 cups uncooked spiral pasta
  • 1 medium onion, chopped
  • 1 medium green or sweet red pepper, chopped
  • 2 teaspoons dried basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1-1/4 cups cold water
  • 2 teaspoons chicken bouillon granules or 1 vegetable bouillon cube
  • 2 tablespoons lemon juice


  • 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.

2 of 2

Garden Twists (continued)

Nutritional Facts: One serving (2/3 cup) equals 176 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 376 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.