Curried Vegetables and Pasta |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick and easy meatless meal from Ronco pasta. Ingredients:
8 ounces mostaccioli (ronco) |
1 head broccoli or 1 head cauliflower, cut into small florets |
1 tablespoon cornstarch |
1/4 cup water |
1 (15 1/2 ounce) can low-sodium chicken broth |
3 garlic cloves, minced |
1 tablespoon curry powder |
1 (10 ounce) package frozen mixed vegetables |
1 (10 ounce) package frozen spinach, thawed and chopped |
1/2 cup grated parmesan cheese |
salt and pepper |
Directions:
1. Cook pasta according to package directions. Three minutes before the pasta is done, stir in broccoli or cauliflower. Drain pasta and vegetables and transfer to a large bowl.
2. Dissolve cornstarch in 1/4 cup of water in a small bowl. Combine chicken broth, garlic, and curry powder in a large saucepan. Bring to a boil then lower heat and simmer for 3 minutes. Whisk in the dissolved cornstarch. Stir in the mixed vegetables and spinach and cook until hot, about 5 minutes.
3. Toss the sauce and vegetables with the pasta, season with salt and pepper. Sprinkle with Parmesan cheese. Serve.
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