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Ziti with Vegetables

 Ziti with Vegetables
Reader Scott Eighme relies on basil, marjoram and thyme to flavor this rich pasta side dish. "This recipe is my older son's favorite. I came up with it when we were staying with friends and I was asked to prepare dinner one evening without making a trip to the store," he writes from Barrinton, Rhode Island. "You can easily vary it, using vegetables and herbs to suit your family's tastes."
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 12 ounces uncooked ziti or other medium pasta
  • 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons dried basil
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 4 teaspoons cornstarch
  • 1 cup chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 1/2 cup grated Parmesan cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a saucepan,
  • bring 1 in. of water to a boil; place vegetables in a steamer basket
  • over water. Cover and steam for 5-7 minutes or until tender.
  • In a Dutch oven or large saucepan, combine the oil, butter, basil,
  • marjoram, thyme and salt. Cook and stir over medium heat for 1
  • minute. Combine cornstarch, broth and wine or additional broth until
  • smooth; stir into the pan. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Drain pasta. Add pasta and vegetables to the sauce; toss to combine.

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Ziti with Vegetables (continued)

Directions (continued)

  • Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 181 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.