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Vegetable Medley Pasta Side Dish Recipe
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Vegetable Medley Pasta Side Dish Recipe

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

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

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 starch, 1 vegetable, 1 fat.

Directions

  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


Reviews for Vegetable Medley Pasta Side Dish

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
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MY REVIEW
sschedlbauer51@yahoo.com 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 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 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 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 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 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 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 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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