Ingredients
8 ounces uncooked angel hair pasta1 cup sliced fresh mushrooms1 cup thinly sliced fresh carrots1 cup fresh snow peas1 cup chopped sweet yellow, red or green pepper1/3 cup chopped fresh basil2 garlic cloves, minced2 tablespoons olive oil2 teaspoons cornstarch1 cup vegetable broth or chicken broth1/4 teaspoon salt3 medium tomatoes, peeled and chopped1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender.
In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened.
Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.
