"I love to serve this in summer when carrots, onions and peppers are fresh from my garden," says Sarah Bartel of Kewaunee, Wisconsin. "If I prepare the vegetables ahead of time, I can fix supper in minutes! My whole family enjoys this satisfying dish."
INGREDIENTS
* 2 medium carrots * 2-1/4 cups uncooked spiral pasta * 1 medium onion, chopped * 1 medium green or sweet red pepper, chopped * 2 teaspoons dried basil * 1/4 teaspoon garlic powder * 1/8 teaspoon crushed red pepper flakes * 2 tablespoons butter or stick margarine * 1 tablespoon cornstarch * 1-1/4 cups cold water * 2 teaspoons chicken or vegetable bouillon granules * 2 tablespoons lemon juice
SERVINGS 7 CATEGORY Lower Fat METHOD Other stovetop PREP 10 min. COOK 10 min. TOTAL 20 min.
DIRECTIONS
Using a vegetable peeler, slice carrots into curls. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the carrots, onion, pepper, basil, garlic powder and pepper flakes in butter for 3 minutes or until vegetables are crisp-tender. Combine the cornstarch, water and bouillon until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta. Stir pasta and lemon juice into vegetable mixture. Yield: 7 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (2/3 cup) equals 176 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 376 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
