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!