pasta with fresh veggie sauce
(1 rating)
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This is a low-fat pasta dish, but still very good, brimming with vegetables and 2 kinds of beans.
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For pasta with fresh veggie sauce
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2 Tbspolive oil
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1 mdred onion, diced
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4 clovegarlic, minced
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1zucchini, halved lengthwise & thinly sliced
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1/2 lbgreen beans, cut into 1" pieces diagonally
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3/4 creduced sodium chicken broth
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2tomatoes, coarsely chopped or 2 cups canned whole tomatoes
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1 ccanned pinto beans, rinsed & drained or cannellini or red kidney beans
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1/3 cchopped fresh basil, or 1 tsp. dried basil
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1/4 tspeach salt & ground black pepper
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12 ozrotini pasta
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1/2 cgrated parmesan cheese
How To Make pasta with fresh veggie sauce
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1Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 minutes.
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2Stir in the zucchini and cook until it begins to soften, about 2 minutes. Add the green beans and broth and cook, stirring occasionally, until the beans are almost tender, about 3 minutes. Stir in the tomatoes, pinto beans, basil, salt & pepper and cook until the green beans are tender and the sauce is slightly thickened, about 4 minutes longer.
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3Meanwhile, cook the rotini in the boiling water until just tender. Drain well. Transfer the vegetable mixture to a large bowl, add the rotini, and toss to combine. Sprinkle with the parmesan cheese and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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