INGREDIENTS
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1 pound Brown Rice Vegetable Rotini pasta
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2 tablespoons plus ¼ cup olive oil1 pound Brown Rice Vegetable Rotini pasta
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2 tablespoons plus ¼ cup olive oil
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1 yellow or white onion, diced
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2 cloves garlic, minced or grated
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2 medium zucchini, diced
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2 ears of corn, kernels cut off
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4 medium tomatoes, seeded and diced
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2 cans white or garbanzo beans, rinsed and drained
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2 teaspoons salt
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1 teaspoon pepper
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2 teaspoons white wine vinegar
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1 cup basil leaves
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