Garden Twists

By Totlxtc

Ingredients

• 2 * 2 medium carrots
• 2-1/4 * 2-1/4 cups uncooked spiral pasta
• 1 * 1 medium onion, chopped
• 1 * 1 medium green or sweet red pepper, chopped
• 2 * 2 teaspoons dried basil
• 1/4 * 1/4 teaspoon garlic powder
• 1/8 * 1/8 teaspoon crushed red pepper flakes
• 2 * 2 tablespoons butter
• 1 * 1 tablespoon cornstarch
• 1-1/4 * 1-1/4 cups cold water
• 2 * 2 teaspoons chicken bouillon granules or 1 vegetable bouillon cube
• 2 * 2 tablespoons lemon juice

Details

Servings 7

Preparation

Step 1

* 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. Yield: 7 servings.


Nutritional Analysis: One serving (2/3 cup) equals 176 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 376 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.