Vegetable Medley
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
10 oz uncooked medium pasta shells16 oz frozen green beans1 Tbsp corn starch3/4 cup chicken broth3 Tbsp butter1.5 tsp Dijon mustard1/2 tsp dried basil1/4 tsp garlic powder4.5 oz can whole mushrooms, drained1 small tomato, chopped
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.
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.
Nutritional Info 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
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