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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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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 |
1 tablespoon cornstarch |
1-1/4 cups cold water |
2 teaspoons chicken bouillon granules or 1 vegetable bouillon cube |
2 tablespoons lemon juice |
Directions:
1. 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.
2. 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.
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