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Buttons and Bows Pasta · Savora

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Buttons and Bows Pasta

Whole-wheat bowtie pasta with peas, carrots, parsley and lemon zest.

Taste: Sour · Spicy · Salty
Time: 25 min

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Ingredients

2 cupdry whole-wheat bowtie pastaFarfalle; 8 oz
1 Tbspolive oil
1 tspgarlicMinced; about 1 clove
1 bagfrozen peas and carrots16 oz bag
2 cuplow-sodium chicken broth
2 Tbspcornstarch
1 Tbspfresh parsleyRinsed, dried and chopped; alternatively 1 tsp dried
1 piecemedium lemonRinsed; use 1 tsp zest

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1/4 tspground black pepper

3 quartcooking waterFor boiling pasta; drained, not part of the sauce

Equipment

large saucepan · colander · sauté pan · mixing bowl · wooden spoon

Method

8 clear steps

1
Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.
2
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
3
Add pasta, and cook according to package directions. Drain.
4
Meanwhile, heat olive oil and garlic over medium heat in a large sauté pan. Cook until soft, but not browned.
5
Add peas and carrots. Cook gently until tender and hot throughout; if frozen, follow the package cooking instructions rather than merely thawing them.
6
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.
7
Add parsley, pasta, lemon zest, and pepper. Toss gently, and cook until the pasta is hot.
8
Serve 2 cups of pasta and vegetables per portion.

cookwsavora.com/recipes/nhlbi-family-buttons-and-bows-pasta

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