Buttons and Bows Pasta

• 2 c. dry whole-wheat bowtie pasta
• 1 T. Olive oil
• 1 t. garlic, minced {about one clove}
• 1 bag (16 oz) frozen peas and carrots
• 2 c. low-sodium chicken broth
• 2 T. cornstarch
• 1 T. fresh parsley, rinsed, dried, and chopped (or 1 t. dried)
• 1 medium lemon rinsed, for 1 t. zest {use a grater to take a thin layer of skin off the lemon}
• 1/4 t. ground black pepper

Boil two cups of pasta following the directions on the package. Drain.

Meanwhile, heat olive oil and garlic over medium heat in a large saute pan. Cook until soft but be careful not to brown it.

Add peas and carrots.  Cook gently until the vegetables are heated through.

In a bowl, combine chicken broth and cornstarch.  Mix well.  Add to pan with vegetables, and bring to a boil.  Simmer gently for 1 minute.

Add parsley, pasta, lemon zest, and pepper. Toss gently, and cook until the pasta is hot.  

Serve.

Yield: 4 servings

This recipe is super easy and quick to make, really healthy, family friendly, and light but very filling at the same time.  The hubs and my little one couldn't get enough!

Broccoli & Garlic Penne Pasta

• 1 c. Chicken broth
• 1/2 t. dried basil leaves, crushed
• 1/8 t. ground black pepper
• 2 garlic cloves, minced
• 3 c. broccoli florets
• 4 1/2 c. penne pasta, cooked and drained
• 1 T. lemon juice
• 2 T. grated Parmesan cheese

 Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil.  Reduce heat to low.  Cover and cook until the broccoli is tender-crisp.

Add the pasta and lemon juice and to toss to coat.  Sprinkle the pasta mixture with the cheese.

Add salt and pepper to taste.

Cream Of Tomato Soup

• 1 T. reduced-fat margarine
• 1 T. Canola Oil
• 1 medium onion, finely chopped
• 1/2 t. crushed dried thyme
• 1/4 t. crushed dried oregano
• 3 14.5 oz cans no salt added diced tomatoes with their juice
• 5 c. fat-free no salt added canned chicken broth
•  Pinch of Cayenne pepper (optional)
• Salt (optional)
• Freshly ground pepper to taste
• 2 12 oz. cans evaporated skim milk

 In a heavy soup pot, heat margarine and oil over medium-low heat.  Add onion and cook, stirring frequently, until onion is very limp, about 10 minutes, taking care to not let the onion brown.

Add thyme, oregano, tomatoes with their juices and chicken broth.  Bring to a boil; reduce heat to low and simmer, partially covered for 20 minutes.

Taste soup, adding cayenne and salt if using, and pepper

Stir in evaporated milk and heat through. Do not let the mixture actually boil. Serve.

A few tips for this recipe:

1. This makes LOTS of soup so be ready for left overs, company, or give it away to your poor starving college student sister. :)

2. Don't let the soup warm after stirring in the evaporated milk as directed in the recipe.  The soup being as warm as it is already is, is plenty warm and letting it warm more curdles the evaporated milk so it goes from creamy to white speckled as seen in the photo. It still tastes good however.

 3. This is tasty soup and goes great with my favorite, grilled cheese sandwiches.