Pasta With A Twist(Light Choice) - cooking recipe

Ingredients

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

Preparation

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