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Yield: Serves 4 - 1-1/2 cups each.
Recipes
Garden Pasta
| Nutrition Information | |
| Calories: | 370 |
| Total Fat: | 3g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 115mg |
| Carbohydrates: | 69g |
| Dietary Fiber: | 3g |
| Sugars: | 6g |
| Protein: | 16g |
| Vitamin A: | 400iu (8%) |
| Vitamin C: | 42mg (70%) |
| Calcium: | 100mg (10%) |
| Iron: | 4.5mg (25%) |
3 cups penne, dry
Olive oil cooking spray
1/2 teaspoon minced garlic
1 cup nonfat, low-sodium chicken broth
1/2 cup frozen baby lima beans
2 raw plum tomatoes, seeded and diced
1/2 cup sliced green onion
1 cup sliced fresh mushrooms
1/2 cup sliced red bell pepper
2 tablespoons fresh basil
1 tablespoon Mrs. Dash Extra Spicy
4 tablespoons Parmesan cheese
Cook pasta according to package directions. Drain in colander and reserve.
Heat a large non-stick skillet over medium heat. Lightly coat with olive oil cooking spray.
Toast garlic until nutty brown, add 1 cup of chicken broth immediately. Add all of vegetables, increase heat to medium high and bring to a boil. Cook until vegetables are tender, about 2-3 minutes. Add more broth if necessary- amount is variable.
Add seasonings; stir and add pasta. Toss all together and allow to return to a boil before removing from stove.
Divide into 4 portions and top each one with 1 tablespoon parmesan cheese.
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