Spring Pasta Primavera
- 1 cup thinly sliced carrots
- 1 minced garlic clove
- 1/4 cup olive oil
- 1 can (14 1/2 oz) stewed tomatoes
- 2 cups sliced mushrooms
- 2 Tbsp. cornstarch
- 2 tsp. basil
- 1/2 tsp. oregano
- 1 can (16 oz) green beans
- 8 oz rigatoni cooked and drained
- 1/4 cup parmesean cheese
- 1 Tbsp. parsley
In a large skillet with olive oil, cook carrots and garlic until carrots are tender (about 5 minutes). Stir in tomatoes, mushrooms, cornstarch and herbs. Slowly continue cooking and stirring until thick. Add beans, cook 30 seconds. Add cooked pasta, stir. Add cheese and parsley and toss. Ready to serve.
By LRP from Lowell, MA
By guest (Guest Post) Flag
February 14, 20070 found this helpful
Sounds like a wonderful recipe that I will try with my family... Nice to see it came from a Massachusetts "neighbor"...
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