Curried Vegetables and Pasta

• 8 ounces mostaccioli (ronco)
• 1 head broccoli or 1 head cauliflower, cut into small florets
• 1 tablespoon cornstarch
• 14 cup water
• 1 (15 1/2 ounce) canlow-sodium chicken broth
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10 ounce) package frozen spinach, thawed and chopped
• 12 cup grated parmesan cheese
• salt and pepper

1. Cook pasta according to package directions.
2. Three minutes before the pasta is done, stir in broccoli or cauliflower.
3. Drain pasta and vegetables and transfer to a large bowl.
4. Dissolve cornstarch in 1/4 cup of water in a small bowl.
5. Combine chicken broth, garlic, and curry powder in a large saucepan.
6. Bring to a boil then lower heat and simmer for 3 minutes.
7. Whisk in the dissolved cornstarch.
8. Stir in the mixed vegetables and spinach and cook until hot, about 5 minutes.
9. Toss the sauce and vegetables with the pasta, season with salt and pepper.
10. Sprinkle with Parmesan cheese.
11. Serve.

mostaccioli, broccoli, cornstarch, water, chicken broth, garlic, curry powder, mixed vegetables, frozen spinach, parmesan cheese, salt

Taken from www.food.com/recipe/curried-vegetables-and-pasta-435080 (may not work)