Pasta with a Twist

Bring warm water to a boil in a large pot, then add the chicken bouillon cubes and stir until completely dissolved.

Add the mueller's twist macaroni to the boiling broth and cook according to package directions until al dente, stirring occasionally.

While the pasta cooks, slice the carrots into thin rounds, dice the red bell pepper, and chop the large onion into small pieces.

Slice the mushrooms into quarters and mince the large garlic clove.

Melt the mazola margarine in a large skillet over medium-high heat.

Add the onion and garlic to the skillet and sauté for 2-3 minutes until fragrant and the onion begins to soften.

Add the carrots, red bell pepper, and mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Sprinkle the cornstarch over the vegetables and stir well to coat, then cook for 1 minute to remove the raw cornstarch taste.

Pour the cooked pasta and its broth into the skillet with the vegetables, then add the dried basil, crushed red pepper, and lemon juice.

Stir everything together thoroughly and simmer over medium heat for 2-3 minutes until the sauce thickens slightly and the flavors meld.

Taste and adjust seasoning as needed, then divide among four bowls and serve immediately.