- 12 ounces whole wheat spaghetti or linguine
- 1 bag (16 oz) stir fry vegetables, frozen, or chop up your own veggies (see below)
- 1 can (12 fl oz) fat-free evaporated milk
- 2 teaspoons chicken-flavor bouillon
- 1 - 1/4 teaspoons cornstarch
- 2 Tablespoons grated Parmesan cheese
- 1 head broccoli, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small onion, minced
- 2 gloves garlic, minced
- 1 small carrot, cut into match stick strips
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen green peas
In large stockpot, prepare spaghetti as package directs and drain.
Meanwhile, heat oiled large skillet to a medium-high heat. Add frozen vegetables and cook 5 to 7 minutes or until vegetables are crisp, stirring frequently.
In 2-cup measuring cup, mix milk, chicken bouillon and cornstarch until no clumps remain.
Add milk mixture into skillet with vegetables. Over high heat, heat to boiling. Boil for 1 minute.
Add Parmesan cheese and spaghetti, tossing to coat well. Heat through before serving.
Garnish with additional Parmesan cheese and fresh basil leaves, if desired.
1 serving provides approximately: 282 calories; 13 g protein; 52 g carbohydrates; 6 g dietary fiber; 2 g fat (.4 g saturated); 4.4 mg cholesterol; 6 mcg folate; 2.7 mg iron; 390 mg sodium
Love the recipe and want to learn more about where your food comes from? Check out this breakdown of farm equipment that’s used to grow and harvest the wheat that ends up on your plate! Or do you love your pasta, but have no idea what gluten is? No worries, we’ve got you covered.