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Vegetable Medley Pasta Recipe

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This pasta recipe is super easy. The best part about it is you can change it up however you want. I like tossing in different vegetables whenever I make it. Spinach one night, next time broccoli, maybe peas and carrots. Don’t have any of those on hand? Have asparagus? Add that in! Really simply, really quick and let’s not forget the kids love it too.

Vegetable Medley Pasta

Ingredients

2 cups dry whole-wheat bow tie pasta

1 tablespoon olive oil

1 teaspoon garlic minced

16oz of vegetables. – This can be a frozen bag of peas and carrots, frozen broccoli, fresh asparagus or spinach

2 cups chicken broth low sodium or homemade,

2 tablespoons cornstarch

1 tablespoon freshly chopped parsley

1 teaspoon lemon zest

1/4 teaspoons pepper

Directions

Cook pasta according to package directions. Meanwhile heat the olive oil and garlic over medium heat in a large sauce pan. Cook until soft but not browned. Add the vegetable of choice. Cook gently until the vegetables are heated through. (if using spinach heat till spinach is wilted , if cooking asparagus cook till tender crisp or to your liking)

In a bowl combine the chicken broth and cornstarch. Mix well and add to the vegetables. Bring to a boil. Simmer for about two minutes. Mix in drained pasta lemon zest, parsley and pepper. Toss together.

This was using Fresh Spinach from the garden, my favorite!

Adding a side salad will make this a really healthy meal for the family, or you can simply eat it as a stand alone meal . This serves about four, so adjust for the number in your family. Enjoy!

This recipe was posted by Have Sippy’s contributing recipe blogger, Melanie. You can enjoy more recipes by checking out her blog- My Side Of Life, Connect by Facebook and/or Twitter too!