It’s sometimes hard to convince kids (and some adults too) that vegetables are good for them. If they need a little encouragement, try preparing veggies with a fun twist! This light pasta dish has plenty of nutrients with a kid-friendly citrus flavor.
Have a go at subbing the entire wheat pasta with kaleidoscopic vegetable pasta and incorporate some protein by including 1/2 cup of hacked ham or turkey.
2 cups dry entire wheat tie pasta (farfalle) (8 ounces)
1 tablespoon olive oil
1 teaspoon garlic, minced (around 1 clove)
1 pack (16 ounces) solidified peas and carrots
2 cups low-sodium chicken juices
2 tablespoons cornstarch
1 tablespoon crisp parsley, flushed, dried and hacked (or 1 teaspoon dried)
1 medium lemon, flushed, for 1 teaspoon pizzazz (utilize a grater to take a slight layer of skin off the lemon)
¼ teaspoon ground dark pepper
In a 4-quart pan, heat 3 quarts of water to the point of boiling over high warmth.
Include pasta, and cook as indicated by bundle headings. Channel.
In the mean time, heat olive oil and garlic over medium warmth in an enormous sauté skillet. Cook until delicate, yet not carmelized.
Include peas and carrots. Cook delicately until the vegetables are warmed through.
In a bowl, join chicken juices and cornstarch. Blend well. Add to skillet with vegetables, and heat to the point of boiling. Stew tenderly for 1 moment.
Include parsley, pasta, lemon pizzazz and pepper. Hurl delicately, and cook until the pasta is hot.
Serve 2 cups of pasta and vegetables per divide.
Per serving: 329 calories, 6 g fat, 1 g immersed fat, 0 mg cholesterol, 127 mg sodium, 9 g fiber, 13 g protein, 59 g starches, 331 mg potassium, 220 percent nutrient A, 25 percent nutrient C, 6 percent calcium, 10 percent iron.
Recipe courtesy of the National Heart, Lung, and Blood Institute.