Ingredients
- 1 c. carrots, thinly sliced
- 1 lg. garlic clove, minced
- 1/4 c. olive oil
- 1 c. stewed tomatoes
- 2 c. mushrooms, sliced
- 2 tbsp. cornstarch
- 2 c. zucchini, sliced
- 2 tsp. crushed basil
- 1/2 tsp. oregano
- 1 c. steamed string beans
- 1/2 lb. Rigatoni, cooked & drained
- 1/4 c. grated Parmesan cheese
- 1 tbsp. parsley, chopped
Directions
In large skillet sauti carrots and garlic in olive oil over medium-low heat until carrots are tender-crisp, about 5 minutes. Stir in tomatoes, mushrooms, cornstarch and herbs. Cook, stirring constantly until thickened and translucent. Add beans and zucchini, heat through, about 8 to 10 minutes. Toss with pasta and cheese. Serve. Can use leftover chicken or turkey to make a 1 pot meal and any other vegetables.
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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
burbage@pell.net
Spring Pasta Primavera