Buttons and Bows PastaNovember 12, 2019Editorial Team Buttons and Bows Pasta This light and lemon-y meal is a refreshing change to the same old pasta. CAL/SERV : 329 PREP TIME : 5 MINS YIELDS : 4 SERVINGS COOK TIME: 20 MINS INGREDIENTS 2 C dry whole-wheat bowtie pasta (farfalle) (8 oz)1 Tbsp olive oil1 tsp garlic, minced (about 1 clove)1 bag (16 oz) frozen peas and carrots2 C low-sodium chicken broth2 Tbsp cornstarch1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)1 medium lemon, rinsed, for1 tsp zest (use a grater to take a thin layer of skin off the lemon)¼ tsp ground black pepper INSTRUCTIONS In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.Add pasta, and cook according to package directions. Drain.Meanwhile, heat olive oil and garlic over medium heat in a large sauté pan. Cook until soft, but not browned.Add peas and carrots. Cook gently until the vegetables are heated through.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.Add parsley, pasta, lemon zest, and pepper. Toss gently, and cook until the pasta is hot.Serve 2 cups of pasta and vegetables per portion.Note: Substitute cooking spray for olive oil and save calories and fat. Nutrition (per serving): Calories 329, Total fat 6 g, Saturated fat 1 g, Cholesterol 0 mg, Sodium 127 mg, Total fiber 9 g, Protein 13 g, Carbohydrates 59 g, Potassium 331 mg, Vitamin A 220%, Vitamin C 25%, Calcium 6%, Iron 10% *Percent Daily Values are based on a 2,000 calorie diet. Courtesy of National Heart, Lung, and Blood Institute