Ingrédients pour Angel Hair Pasta With Garden Vegetables
- 8 ounces angel hair pasta
- chopped, as desired, to collectively make 1 cup total garden vegetables
- chopped, as desired, to collectively make 1 cup total garden vegetables
- chopped, as desired, to collectively make 1 cup total garden vegetables
- chopped, as desired, to collectively make 1 cup total garden vegetables
- 1/4 cup chopped fresh basil
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon cornstarch
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 1/2 cup chopped cherry or grape tomatoes
- grated Parmesan cheese, to taste
- crushed red pepper flakes, optional, to taste
- black pepper, optional, to taste
- toasted pine nuts, optional, for topping
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Comment préparer Angel Hair Pasta With Garden Vegetables
- Cook 8 ounces of angel hair pasta (plus variety preferred) according to package directions.
- While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 cup chopped garden vegetables (e.g., zucchini, bell peppers, squash, etc.), 2 cloves minced garlic, and 1/4 cup chopped fresh basil. Sauté for 5-7 minutes, until vegetables are tender-crisp.
- In a small bowl, whisk together 1/2 cup vegetable broth, 1 teaspoon cornstarch, and 1/4 teaspoon salt.
- Pour the broth mixture into the skillet with the vegetables. Bring to a boil.
- Reduce heat to low, simmer and stir for 3-5 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in 1/2 cup chopped cherry or grape tomatoes.
- Drain the cooked pasta and add it to the skillet with the vegetable mixture. Toss gently to combine. Alternatively, serve the vegetable mixture over the pasta.
- Top with grated Parmesan cheese (to taste). Sprinkle individual servings with red pepper flakes, black pepper, or toasted pine nuts for extra flavor and texture (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
27g
Fat
11g
Carbs
18g
