Ingredients Jump to Instructions ↓

  1. 1/2 c. peas

  2. 1/2 c. diced carrots

  3. 1/2 c. diced zucchini

  4. 1 lg. onion, diced (1 c.)

  5. 1 c. broccoli flowerettes, broken in sm. pieces

  6. 6 c. water (to boil pasta)

  7. 1/4 lb. spinach pasta shells (2 c.), cooked

  8. 1 c. chicken stock

  9. 2 tsp. cornstarch

Instructions Jump to Ingredients ↑

  1. Steam the vegetables until crisp-tender and set aside. Bring the water to a boil. Add the pasta, return to a boil, and cook 8 to 10 minutes or until it has a slight resiliency (al dente). While the pasta is cooking, combine the chicken stock and cornstarch and stir until the cornstarch is completely dissolved. Bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened; set aside. Drain the pasta thoroughly and put it in a large bowl. Pour the thickened chicken stock over the pasta and toss thoroughly. Add the steamed vegetables and again toss thoroughly. Divide into 4 servings (1 3/4 cups each).


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