Veggie PastaSubmitted by: SANDIBTNT
Thin spaghetti - 4 ounces
Olive oil - 1 Tbsp
Asparagus - 4 spears chopped into 1 inch pieces
Onion - 1/2 cup chopped
Garlic - 2 cloves minced
Celery - 1/2 cup chopped
Carrots - 1/2 cup chopped
Chicken broth, reduced fat/sodium - 1 cup
Soy sauce - 2 Tbsp
Rice wine vinegar - 1 Tbsp
1/2 cup water from cooked pasta
Parmesan cheese - 1/2 cup
Heat saute pan with 1 Tbsp olive oil and saute celery, carrots and onions until firm tender. Add asparagus and garlic and saute until asparagus is firm tender.
Comine chicken broth, soy sauce and rice wine vinegar and add to saute pan when vegetables are almost done.
Bring to a boil and simmer until pasta is done. Add pasta to vegetable sauce and combine. If sauce is dry and 1/2 cup water from the cooked pasta (or more chicken broth).
Sprinkle with Parmesan cheese.
Serving Size: Makes 2 two ounce servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SANDIBTNT.