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Angel Hair Pasta with Garden Vegetables

"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different—just choose the vegetables that have ripened that day!"
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 1 cup sliced fresh mushrooms
  • 1 cup thinly sliced fresh carrots
  • 1 cup fresh snow peas
  • 1 cup chopped sweet yellow, red or green pepper
  • 1/3 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 teaspoons cornstarch
  • 1 cup vegetable broth or chicken broth
  • 1/4 teaspoon salt
  • 3 medium tomatoes, peeled and chopped
  • 1/4 cup grated Parmesan cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.
  • In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.
  • Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.
Nutrition Facts
2 cups: 333 calories, 11g fat (2g saturated fat), 5mg cholesterol, 714mg sodium, 49g carbohydrate (0 sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
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