1/2 cup each thin matchlike carrot and zucchini sticks
3/4 cup fat-free reduced-sodium chicken broth
1 cup chopped plum tomatoes
1 Tbsp. chopped fresh basil
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Let's Make It
Heat oven to 400°F.
Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.
Substitute 1 tsp. dried basil leaves for the fresh basil.
The garlic mixture can be prepared ahead of time. Refrigerate up to 24 hours before using as directed.
Sprinkle each serving with 1 Tbsp. KRAFT Grated Parmesan Cheese.
Chockfull of fresh vegetables, this flavorful entrée is low in calories, fat and sodium. And as a bonus, the bright orange carrots also make it an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.