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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Supper pasta selection Ingredients:
300 g whole wheat pasta |
2 cups chopped asparagus spears |
1 tbsp olive oil |
1 red onion |
1 clove garlic |
1 yellow pepper |
8 oz mushrooms |
1 tbsp cornstarch |
1 tbsp italian seasoning |
1 cup skim milk |
1 cup vegetable broth |
1 cup peas, baby |
1 cup grape tomatoes, halved |
Directions:
1. Prepare bows according to package directions. Add asparagus during the last 2 minutes of cooking.
2. Heat oil in a large skillet over medium-heat heat. Add onion, garlic, yellow pepper and mushrooms; saute for 5 minutes or until tender.
3. Whisk cornstarch, italian seasoning, milk and broth until smooth; add to the skillet and bring to a boil.
4. Reduce heat and simmer, stirring often, for 5 to 7 minutes or until thickened. Stir in peas ant tomatoes.
5. Toss hot bows with sauce mixture. Season to taste with salt, pepper and Parmesan cheese.
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