Vegetable Medley Pasta Side Dish Recipe

4.5 8 7
Vegetable Medley Pasta Side Dish Recipe
Vegetable Medley Pasta Side Dish Recipe photo by Taste of Home
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Vegetable Medley Pasta Side Dish Recipe

Read Reviews
4.5 8 7
Publisher Photo
This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup uncooked medium pasta shells
  • 1 package (16 ounces) frozen cut green beans
  • 1 tablespoon cornstarch
  • 3/4 cup chicken broth
  • 3 tablespoons butter
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 can (4-1/2 ounces) whole mushrooms, drained
  • 1 small tomato, chopped

Directions

In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.
Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato. Yield: 6 servings.
Originally published as Vegetable Medley in Simple & Delicious March/April 2010, p22

Nutritional Facts

3/4 cup: 157 calories, 6g fat (4g saturated fat), 16mg cholesterol, 359mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

  • 1 cup uncooked medium pasta shells
  • 1 package (16 ounces) frozen cut green beans
  • 1 tablespoon cornstarch
  • 3/4 cup chicken broth
  • 3 tablespoons butter
  • 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 can (4-1/2 ounces) whole mushrooms, drained
  • 1 small tomato, chopped
  1. In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.
  2. Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato. Yield: 6 servings.
Originally published as Vegetable Medley in Simple & Delicious March/April 2010, p22

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sschedlbauer51@yahoo.com User ID: 1307242 176089
Reviewed Mar. 31, 2013

"This was tasty as is, but I would sauté fresh mushroom with some garlic to add a little more kick. The canned button mushroom were a little too rubbery and bland for my taste."

MY REVIEW
ahd605 User ID: 2867335 93387
Reviewed Jan. 6, 2013

"i change it a little i used fresh green beens cooked the same way did not add tomatos but did use parmesian cheese on top servered with tuscan chicken i cooked on grill and cranberrys on the side"

MY REVIEW
watermelonman User ID: 1710117 181098
Reviewed Aug. 17, 2011

"Made this without the pasta, using cauliflower, green beans and red bell pepper, with basil from our garden, dried. Yum!"

MY REVIEW
s_pants User ID: 174050 159428
Reviewed Aug. 2, 2010

"My husband loved this! I thought it needed a bit more seasoning, not sure what though."

MY REVIEW
Sharon Henning User ID: 1334914 96295
Reviewed May. 26, 2010

"this goes great with the Tuscan chicken.

Made for my husband and he said to make that again."

MY REVIEW
robinlaz User ID: 2813667 164793
Reviewed May. 6, 2010

"It was easy and tasty. I will make it for Mother's Day at our family get together."

MY REVIEW
Missa1968 User ID: 3167571 177714
Reviewed Mar. 27, 2010

"Delicious and easy enough that my 9-year old cooked most of this recipe with only a little assistance from me!"

MY REVIEW
mkfrazier User ID: 4922365 117043
Reviewed Mar. 11, 2010

"Nice blend of flavors. We used a large tomato, which seemed about right. There was plenty of sauce to coat the veggies and pasta. Excellent recipe."

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