Spring Pasta Primavera

Ingredients

• 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
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• 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

Directions

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