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Pasta with Spring Vegetables

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Interest: 
Spring, Everyday, Healthy
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.019445
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 151 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.33 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 257.7 mg10.7%

Total Carbohydrates 29 g9.5%

Dietary Fiber 4.7 g18.9%

Sugars 2.3 g

Protein 6 g11.7%

Vitamin A 113.5% Vitamin C 8.9%

Calcium 4.1% Iron 8.8%

*Based on a 2000 Calorie diet

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Pasta With Spring Vegetables Recipe