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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.8
  • Total Fat: 4.9 g
  • Cholesterol: 11.9 mg
  • Sodium: 143.2 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.5 g

View full nutritional breakdown of Vegetable Medley calories by ingredient
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Vegetable Medley

Submitted by: MOMTOFOURKIDS1


Number of Servings: 8

Ingredients

    10 oz uncooked medium pasta shells
    16 oz frozen green beans
    1 Tbsp corn starch
    3/4 cup chicken broth
    3 Tbsp butter
    1.5 tsp Dijon mustard
    1/2 tsp dried basil
    1/4 tsp garlic powder
    4.5 oz can whole mushrooms, drained
    1 small tomato, chopped

Directions

In a Dutch oven, cook pasta according to package direction, ading the beans the last 5 minutes of cooking.

Meanwhile, combine the cornstarch and broth until smoth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain pasta and beans; return to Dutch oven. Add mustard sauce and mushrooms; toss to coat. Stir in tomato.

Number of Servings: 8

Recipe submitted by SparkPeople user MOMTOFOURKIDS1.






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