pasta with fresh veggie sauce
(1 RATING)
This is a low-fat pasta dish, but still very good, brimming with vegetables and 2 kinds of beans.
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prep time
20 Min
cook time
30 Min
method
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yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 1 - zucchini, halved lengthwise & thinly sliced
- 1/2 pound green beans, cut into 1" pieces diagonally
- 3/4 cup reduced sodium chicken broth
- 2 - tomatoes, coarsely chopped or 2 cups canned whole tomatoes
- 1 cup canned pinto beans, rinsed & drained or cannellini or red kidney beans
- 1/3 cup chopped fresh basil, or 1 tsp. dried basil
- 1/4 teaspoon each salt & ground black pepper
- 12 ounces rotini pasta
- 1/2 cup grated parmesan cheese
How To Make pasta with fresh veggie sauce
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Step 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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Step 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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Step 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.
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