Angel Hair Pasta with Garden Vegetables

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ANGEL HAIR PASTA WITH GARDEN VEGETABLES

8 ounces uncooked angel hair pasta
1 cup each snow peas, sliced fresh mushrooms
and thinly sliced carrots
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive or canola oil
2 teaspoons cornstarch
1 cup chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the snow peas, mushrooms, carrots, yellow pepper, basil and garlic in oil for 2-3 minutes. Combine cornstarch, broth and salt until smooth; stir into the vegetable mixture. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until vegetables are crisp-tender.

Remove from the heat; stir in tomatoes. Drain pasta; divide between four plates. Top with vegetable mixture; sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Analysis: One serving (2 cups) equals
333 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 714 mg sodium, 49 g carbohydrate, 5 g fiber, 14 g protein.

Diabetic Exchanges:
2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.