This meatless entrée uses chicken broth and a little cornstarch instead of the usual cream and butter to make a tasty but lighter version of classic pasta primavera.
cost per recipe: $3.70
The price is determined by the national average.
cups Swanson® Natural Goodness® Chicken Broth
teaspoon dried oregano leaves, crushed
teaspoon garlic powder
medium carrot, sliced (about 1 cup)
medium onion, cut into wedges
medium tomato, diced (about 1 cup)
ounces (1/2 of a 1-pound package) thin spaghetti, cooked and drained (about 4 cups)
tablespoons grated Parmesan cheese
Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.
Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.