Buttons & Bows Pasta

By 30 Minutes or Less
This light and lemony meal is a refreshing change to your typical pasta du jour!

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  • Prep Time: 25 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 3/4
Think Variety; Think Color: Yellow/Orange, White, Green


2 cups (8 oz) whole wheat bowtie pasta

1 Tbsp olive oil

1 tsp garlic, minced 

1 bag (16 oz) peas and carrots, frozen

2 cups (16 oz) chicken broth, low-sodium 

2 Tbsp cornstarch

1 Tbsp fresh parsley, rinsed and chopped

1 tsp lemon zest 

1/4 tsp ground black pepper 


  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta and cook according to package directions. Drain.
  3. Meanwhile, heat olive oil and garlic over medium heat in large saute pan. Cook until soft, but not browned.
  4. Add peas and carrots. Cook gently until the vegetables are heated through.
  5. In a bowl, combine chicken broth and cornstarch, mix well.
  6. Add to pan with vegetables and bring to a boil. Simmer gently for 1 minute. 
  7. Add parsley, pasta, lemon zest, and pepper. Toss gently and cook until the pasta is hot.
  8. Serve.

Nutritional Information

  • Calories:    330
  • Carbohydrates:    60g
  • Total Fat:    6g
  • Cholesterol:    5mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    9g
  • % of Calories from Fat:    16%
  • Sodium:    400 mg
  • Protein:    12g
  • Recipe Credit
  • Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.



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