Chicken Broth with Angel-Hair Pasta

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Category : Pastas/Risottos

Recipe : Chicken Broth with Angel-Hair Pasta

Makes 4 servings

4 cups coarsely chopped escarole
2 cups sliced carrots
5 cups low-sodium chicken broth
4 1/2 ounces angel-hair pasta (capellini)
1 tablespoon + 1 teaspoon grated Parmesan cheese
Freshly ground black pepper to taste

Fill medium saucepan with 1" water; set steamer rack in saucepan. Place escarole
and carrots on rack. Bring water to a boil; reduce heat to low. Steam vegetables
over simmering water, covered, 15 minutes, until tender.
In separate medium saucepan, bring broth to a boil. Reduce heat to low; let
simmer until ready to use.
In large pot of boiling water, cook angel hair 3 minutes, until tender. Drain;
return pasta to pot. Add 1 cup of the simmering broth; stir to keep pasta from
sticking together.
Divide pasta mixture evenly among 4 soup bowls; add an equal amount of
escarole, carrots and remaining broth to each bowl. Sprinkle each portion with 1
teaspoon Parmesan cheese, then the pepper.

EACH SERVING (3 CUPS) PROVIDES: 3 Vegetables, 1 1/2 Breads, 35 Optional
Calories

PER SERVING: 196 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 130
mg Sodium, 33 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 69 mg Calcium