Pasta With A Twist(Light Choice)

• 1 1/2 c. water
• 2 chicken bouillon cubes
• 2 Tbsp. Argo cornstarch
• 2 Tbsp. margarine, divided
• 4 oz. mushrooms, sliced
• 2 medium carrots, cut in matchsticks
• 1 large clove garlic, minced
• 2 tsp. dried basil
• 1/8 tsp. crushed dried red pepper
• 1 large onion, chopped
• 2 Tbsp. lemon juice
• 8 oz. twist macaroni, cooked and drained
• 1 medium red pepper, cut in strips

1. In small bowl, combine water, bouillon cubes and cornstarch; stir to blend.
2. In large skillet, melt 1 tablespoon margarine over medium-high heat.
3. Add mushrooms, carrots, red pepper, garlic, basil and dried red pepper.
4. Stirring constantly, cook 2 minutes. Remove vegetables with slotted spoon.
5. Add remaining 1 tablespoon margarine; saute onion 3 minutes.
6. Re-stir cornstarch mixture and pour into skillet.
7. Stirring constantly, bring to boil over medium heat and boil 1 minute.
8. Return vegetables to skillet; heat through.
9. Stir in lemon juice and macaroni.
10. Makes 4 servings. Per serving:
11. 330 calories, 56 g carbohydrates, 9 g protein, 5 g polyunsaturated fat, 1 g saturated fat, 0 mg cholesterol, 400 mg sodium.

water, chicken bouillon cubes, cornstarch, margarine, mushrooms, carrots, clove garlic, basil, red pepper, onion, lemon juice, twist macaroni, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918796 (may not work)