roni's pasta e fagioli

Name: Roni's Pasta e Fagioli
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 2 slice(s) bacon, cut into 1/4 in pieces; 2 clove(s) garlic,minced; 1 cup(s) birds eye frozen tri-color pepper & onion blend; 1 jar(s) (24 oz) prego pasta sauce; 2 cup(s) water; 1 small zucchini, sliced; 2 teaspoon(s) ea. fresh basil, thyme, sage, tarragon and rosemary; 1 can(s) (16 oz) dark red kidney beans; 1/2 cup(s) garden style twirls pasta, uncooked; - grated parmesan cheese

14 Pinches

Irana Grenier

Garden Valley, CA

Updated on Aug 12, 2015

My husband loves this with chicken salad sandwiches!

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prep time 30 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 slices bacon, cut into 1/4 in pieces
2 cloves garlic,minced
1 cup birds eye frozen tri-color pepper & onion blend
1 jar (24 oz) prego pasta sauce
2 cups water
1 small zucchini, sliced
2 teaspoons ea. fresh basil, thyme, sage, tarragon and rosemary
1 can (16 oz) dark red kidney beans
1/2 cup garden style twirls pasta, uncooked
- grated parmesan cheese

How To Make roni's pasta e fagioli

Step 1

Cook bacon until crisp. Remove bacon, leaving the drippings in pan; crumble bacon.

Step 2

Add vegetables to pan; cook and stir 2 minutes or until tender.
Step 3

Add pasta sauce, water, beans and pasta. Bring to a boil; reduce heat and simmer 10 minutes or until pasta is tender.
Step 4

Stir in crumbled bacon. Top each serving with cheese.
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