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Ingredients Jump to Instructions ↓

  1. 1 tb olive oil

  2. 1 lg onion; chopped

  3. 3 cloves garlic; crushed

  4. 2 md carrots; sliced

  5. 2 md zucchini; sliced

  6. 2 ts basil

  7. 2 ts oregano

  8. 32 oz canned unsalted tomatoes;

  9. -with liquid

  10. 32 oz canned white cannellini or -navy bea; drained and 1 lb uncooked rigatoni; or shell

  11. -macaroni

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan and saut‚, the onions and garlic for 5 minutes. Add the carrots, zucchini, basil, oregano, tomatoes with their liquid, and the beans. Cook until the vegetables are tender, about 15 to 17 minutes.

  2. Cook the pasta according to package directions (without adding salt). Add the pasta and mix thoroughly. Serve warm with crusty bread.

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