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Garden Pasta

Yield: Serves 4 - 1-1/2 cups each.



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.