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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania Ingredients:
1 cup uncooked medium pasta shells |
1 package (16 ounces) frozen cut green beans |
1 tablespoon cornstarch |
3/4 cup chicken broth |
3 tablespoons butter |
1-1/2 teaspoons dijon mustard |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
1 can (4-1/2 ounces) whole mushrooms, drained |
1 small tomato, chopped |
Directions:
1. In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking.
2. Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato. Yield: 6 servings.
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