Prep 25 mins
Cook 0 mins
From Swansons e-newsletter. This is a healthy version of pasta primavera. I always use either Low Sodium Chicken Broth storebought or use broth I've made myself. I think otherwise the flavor gets too salty. You could make this vegetarian by using vegetable stock in place of the chicken stock.
- 2 tablespoons cornstarch
- 1 (14 ounce) can low sodium chicken broth (1 3/4 cups)
- 1 teaspoon dried oregano leaves, crushed
- 2 garlic cloves, minced
- 2 cups broccoli florets
- 2 medium carrots, sliced
- 1 medium sweet onion, cut into wedges
- 1 medium roma tomato, diced
- 4 cups thin spaghetti, cooked and still hot
- 3 tablespoons parmesan cheese, freshly grated
- Mix cornstarch and 3/4 cup broth.
- Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
- Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
- Add the cornstarch mixture then cook and stir until mixture boils and thickens.
- Stir in tomato.
- Toss with spaghetti and top with the grated Parmesan cheese.
I used a large tomato (not roma). I used capelli di angelo instead of thin spaghetti. That's what I got. I cooked the veggies more minutes than requested cause they were not tender enough for my taste. This is a very good recipe. Thanks Melissa :) Made for Potluck tag
Pretty tasty, healthy and simple too! I omitted the onions, added extra garlic, a 1/4 cup of white wine and a little extra Parmesan cheese to suit my family's taste. I also used mini bow-tie pasta because that is what I had on hand. Great! Thanks for posting.
This recipe makes an ideal summer meal. It's quick, simple. For the pasta I used some fresh asparagus and cheese stuffed ravioli and it was delicious with the veggies. It's beautiful, tastes wonderful and it's healthy and I would serve it to casual company, that adds up to 5 stars in my book. :D