This recipe is great to make when the garden is full of fresh vegetables. It's quick to fix and always different just choose the vegetables that have ripened that day.

Angel Hair Pasta with Garden Vegetables
Preparation time: 15 minutes
Cooking time: 15 minutes

8 ounces uncooked angel hair pasta

1 cup sliced fresh mushrooms

1 cup thinly sliced fresh carrots

1 cup fresh snow peas

1 cup chopped sweet yellow, red or green pepper

1/3 cup chopped fresh basil

2 garlic cloves, minced

2 tablespoons olive oil

2 teaspoons cornstarch

1 cup vegetable broth or 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 nonstick skillet, saute the snow peas, mushrooms, carrots, yellow pepper, basil and garlic in oil for 2 to 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. Reduce heat; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender and sauce is thickened.

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

Makes 4 servings.

Nutritional information per serving (2 cups): 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, 112 fat, 1 lean meat.

Recipe from: Taste of Home; www.tasteofhome.com