Provided by Woman's Day
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding peas 3 minutes before pasta is done. Drain and return to pot.
Meanwhile heat a large deep skillet over medium-high heat. Add oil and heat until hot but not smoking. Add asparagus, squash and snap peas. Sauté, stirring often, 3 minutes or until almost crisp-tender. Stir in garlic, tomatoes, salt and pepper. Cook 2 minutes or until tomatoes begin to release their juices.
Stir cornstarch into broth until blended. Add to skillet and simmer 1 to 2 minutes or until slightly thickened.
Add vegetables, scallions, lemon peel and juice to pasta; toss to mix and coat. Sprinkle servings with grated Parmesan cheese. Remove and refrigerate 4 cups pasta and vegetables (no sauce) for leftovers.
Calories 328 Fat 4g Saturated fat 1g Cholesterol 0mg
Sodium 574mg Carbohydrate 61g Fiber 6g
This recipe has been added to the following public cookbooks:
Spring Vegetables
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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