From Light & Tasty Magazine

Reader Scott Eighme relies on basil, marjoram and thyme to flavor this rich pasta side dish. "This recipe is my older son's favorite. I came up with it when we were staying with friends and I was asked to prepare dinner one evening without making a trip to the store," he writes from Barrinton, Rhode Island. "You can easily vary it, using vegetables and herbs to suit your family's tastes."


INGREDIENTS



* 12 ounces uncooked ziti or other medium pasta
* 1 package (16 ounces) frozen broccoli, carrots and water chestnuts
* 2 tablespoons olive or canola oil
* 2 tablespoons butter or stick margarine
* 2 teaspoons dried basil
* 2 teaspoons dried marjoram
* 1 teaspoon dried thyme
* 3/4 teaspoon salt
* 4 teaspoons cornstarch
* 1 cup chicken broth
* 1/2 cup white wine or additional chicken broth
* 1/2 cup grated Parmesan cheese


SERVINGS 8
CATEGORY Main Dish
PREP 15 min.
COOK 10 min.
TOTAL 25 min.


DIRECTIONS




Cook pasta according to package directions. Meanwhile, in a saucepan, bring 1 in. of water to a boil; place vegetables in a steamer basket over water. Cover and steam for 5-7 minutes or until tender.
    In a Dutch oven or large saucepan, combine the oil, butter, basil, marjoram, thyme and salt. Cook and stir over medium heat for 1 minute. Combine cornstarch, broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Drain pasta. Add pasta and vegetables to the sauce; toss to combine. Sprinkle with Parmesan cheese. Yield: 8 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 cup) equals 181 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 500 mg sodium, 18 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.