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Vegetable Medley Pasta Side Dish

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

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.
Nutrition 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.

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