Mixed Vegetable Pasta

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1 lb penne or similarly shaped dried pasta
1 can diced tomatoes
3 medium carrots
2 cups frozen green beans
1 can garbanzo beans, drained and rinsed.
1 medium zucchini
1 Tbsp cooking oil
2 Tbsp good extra virgin olive oil
2 Tbsp vinegar
several hearty shakes of Italian Seasoning
salt and pepper to taste

Put on a large pot of water to boil, when it has come to a boil add the pasta and cook per package instructions to a firm al dente. While the water is coming up to heat and the pasta is cooking, saute the carrots on high heat until they have a light golden brown on them in a large frying pan. When the carrots look like they are nearly done add the zucchini and frozen green beans. Continue to saute until everything has a light brown, then add the diced tomatoes and reduce while stiring regularly until the tomato liquid has reduced and started to coat the vegetables. At this point add the garbanzo beans, al dente pasta, a few tablespoons of the pasta cooking water, the vinegar, and toss to coat. Leave on low heat stirring regularly for a minute or two until the pasta has reached a level of tenderness you enjoy. Serve with a light drizzle of the olive oil on top and a sprinkling of your favorite Italian hard cheese. This can be a side dish or a main dish.