Pasta Primavera
2 Tbs. cornstarch
11 ounces chicken stock
1/2 cup water
1 tsp. dried basil leaves, crushed
1/4 tsp. garlic powder, or 2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, sliced
1 medium onion, cut into wedges
1 medium tomato, diced
4 cups thin spaghetti, hot cooked
1/2 cup grated Parmesan cheese
Combine cornstarch and 3/4 cup stock in a bowl until smooth. Set aside. Combine remaining broth, water and next 5 ingredients in a saucepan over medium high heat. Bring to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Stir cornstarch mixture and add. Cook 3-4 minutes, stirring constantly, or until mixture boils and thickens. Stir in tomato. Toss with spaghetti. Serve with cheese.