Back to Vegetable Medley Pasta Side Dish

Print Options


Card Sizes

Vegetable Medley Pasta Side Dish Recipe

Vegetable Medley Pasta Side Dish Recipe

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. YIELD:6 servings


  • 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.

Nutritional Facts

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