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INGREDIENTS
- 1-32 oz container low sodium chicken broth
- 8 oz whole grain pasta, any variety
- 1 small onion, diced
- 4 cups fresh vegetables (broccoli, zucchini, asparagus, peas, bell peppers, summer squash, mushrooms, tomatoes etc.)
- 4 cloves of garlic, minced
- ¼ tsp crushed red pepper flakes
- salt and pepper to taste
- ¼ cup heavy cream
- ¼ cup parmesan cheese
- 1 handful of fresh parsley, chopped
INSTRUCTIONS
- In a large pot combine chicken broth with pasta, onion, vegetables, garlic, red pepper flakes and salt and pepper. Bring to a boil. Boil for 7-9 minutes stirring frequently, until pasta is cooked. Strain. Stir in heavy cream and parmesan cheese. Garnish with parsley.
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