Pasta with Spring Vegetables
|Carrots||2 Medium, halved lengthwise and cut into 2 inch pieces|
|Reduced sodium chicken broth||1⁄4 Cup (4 tbs)|
|Asparagus spears||18 Medium, cut into 2 inch pieces|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Reduced calorie tub margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Lemon juice||2 Teaspoon|
|Dijon style mustard||1 Teaspoon|
|Wide noodles||4 1⁄2 Ounce, cooked, drained|
|Minced scallion||1 Tablespoon|
|Dried tarragon/Savory||1⁄2 Teaspoon|
1. In an 11 x 7" baking dish, combine carrots and chicken broth. Microwave, covered, on High 4 minutes. Arrange asparagus and radishes at edges of dish; microwave, covered, 2-4 minutes, until vegetables are tender-crisp.
2. Stir in margarine, lemon juice and mustard. Add noodles; toss gently to combine. Sprinkle with scallion and tarragon.