Pasta with Spring Vegetables Recipe
Ingredients
| 2 medium carrots, halved lengthwise and cut into 2" pieces | ||
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| Asparagus spears | 18 Medium | |
| Radishes | 1/2 Cup (16 tbs), sliced | |
| 1 tablespoon + 1 teaspoon reduced- calorie tub margarine | ||
| Lemon juice | 2 Teaspoon | |
| 1 teaspoon Dijon-style mustard | ||
| 4 1/2 ounces wide noodles, cooked and drained | ||
| Scallion | 1 Tablespoon, minced | |
| 1/2 teaspoon dried tarragon or savory | ||
Directions
1. In an 11 x 7" baking dish, combine carrots and chicken broth. Microwave, covered, on High 4 minutes. Arrange asparagus and radishes at edges of dish; microwave, covered, 2-4 minutes, until vegetables are tender-crisp.
2. Stir in margarine, lemon juice and mustard. Add noodles; toss gently to combine. Sprinkle with scallion and tarragon.
2. Stir in margarine, lemon juice and mustard. Add noodles; toss gently to combine. Sprinkle with scallion and tarragon.
Chef
