• 2 Tbs. cornstarch
• 1-1/4 cups 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.

Per serving: calories 690, fat 6.1g, 8% calories from fat, cholesterol 7mg, protein 28.2g, carbohydrates 130.0g, fiber 8.3g, sugar 9.5g, sodium 473mg, diet points 13.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 7.8, Lean meat: 0.8, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, White Zinfandel, or Chablis.