Sunday, May 20, 2012

Basil Pasta with Veggies

I always like a good pasta dish for lunch.  This seemed perfect to fit that particular desire.  Not to mention it's got the perfect combination of spices.

Recipe from Better Homes & Gardens.
Yields 4 servings.
178 cal/svg.

1 c whole wheat corkscrew pasta
1.5 c frozen mixed veggies
3 tbsp margarine
1 tbsp garlic, minced
1/2 tsp basil
1/8 tsp salt
Dash of red pepper flakes

Cook pasta according to package directions, adding the vegetables for the last 5 minutes of cooking time.
Drain & set aside.

In a small saucepan, melt margarine.
Stir in garlic, basil, salt, & red pepper flakes.
Pour over pasta mixture & toss to coat.