Easy Pasta Primavera
This meatless entrée uses chicken broth and a little cornstarch instead of the usual cream and butter to make a tasty but lighter version of classic pasta primavera.
Ingredients
2 tablespoons cornstarch
1.75 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon dried oregano leaves, crushed
0.25 teaspoon garlic powder
2 cups broccoliflorets
2 medium carrot, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)
3 tablespoons grated Parmesan cheese
1.75 cups Swanson® Natural Goodness® Chicken Broth
1 teaspoon dried oregano leaves, crushed
0.25 teaspoon garlic powder
2 cups broccoliflorets
2 medium carrot, sliced (about 1 cup)
1 medium onion, cut into wedges
1 medium tomato, diced (about 1 cup)
8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)
3 tablespoons grated Parmesan cheese
Instructions
Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.
Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.
Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.
Easy Pasta Primavera
This meatless entrée uses chicken broth and a little cornstarch instead of the usual cream and butter to make a tasty but lighter version of classic pasta primavera.
Directions
Print
Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.
Ingredients
2 tablespoons cornstarch1.75 cups Swanson® Natural Goodness® Chicken Broth1 teaspoon dried oregano leaves, crushed0.25 teaspoon garlic powder2 cups broccoliflorets2 medium carrot, sliced (about 1 cup)1 medium onion, cut into wedges1 medium tomato, diced (about 1 cup)8 ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)3 tablespoons grated Parmesan cheese
Kale, Tomato & Vegetable Soup
Take your pasta sauce in a new direction a...
Polenta Sausage Stacks
Piping hot slices of golden polenta are to...
Turkey-Stuffed Bell Peppers
Here's a great dish that you can make ahea...
Slow Cooker Kielbasa with Apples, O...
Are you looking for something different to...