garden twists
Recipes
Noodles & Pasta
Garden Twists
Colorful rotini pasta with garden-fresh vegetables in a light vinaigrette or creamy dressing. A cheerful and tasty pasta salad for any occasion.
Ingredients
- 2 medium carrots
- 2 1/4 cups uncooked spiral pasta 1 medium onion, chopped
- 1 medium green or red bell pepper, chopped
- 2 teaspoons dried basil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons butter or stick margarine
- 1 tablespoon cornstarch
- 1 1/4 cups cold water
- 2 teaspoons chicken or vegetable bouillon granules
- 2 tablespoons lemon juice
Directions
- Using a vegetable peeler, slice carrots into curls. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the carrots, onion, pepper, basil, garlic powder and pepper flakes in butter for 3 minutes or until vegetables are crisp- tender.
- Combine the cornstarch, water and bouillon until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta. Stir pasta and lemon juice into vegetable mixture.
