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Buttons and Bows Pasta
this light and lemon-y meal is a refreshing change to the same old pasta
-Wheat Bowtie Pasta · Olive oil · Garlic · Peas and Carrots
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 2 C dry whole-wheat bowtie pasta (farfalle) (8 oz)
- 1 Tbsp olive oil
- 1 tsp garlic, minced (about 1 clove)
- 1 bag (16 oz) frozen peas and carrots
- 2 C low-sodium chicken broth
- 2 Tbsp cornstarch
- 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
- 1 medium lemon, rinsed, for 1 tsp zest (use a grater to take a thin layer of skin off the lemon)
- ¼ tsp ground black pepper
Make it
Method
- 1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- 2
Add pasta, and cook according to package directions. Drain.
- 3
Meanwhile, heat olive oil and garlic over medium heat in a large sauté pan. Cook until soft, but not browned.
- 4
Add peas and carrots. Cook gently until the vegetables are heated through.
- 5
In a bowl, combine chicken broth and cornstarch. Mix well. Add to pan with vegetables, and bring to a boil. Simmer gently for 1 minute.
- 6
Add parsley, pasta, lemon zest, and pepper. Toss gently, and cook until the pasta is hot.
- 7
Serve 2 cups of pasta and vegetables per portion.
- 8
Note: Substitute cooking spray for olive oil and save calories and fat. Symbol: Chefs in Training: Children can help measure the dry pasta and mix ingredients together.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.