Vegetable Medley
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
Number of Servings: 8
Ingredients
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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.
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.
Member Ratings For This Recipe
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