8-12 ounces uncooked dried pasta twists (thin corkscrew, fusilli or elbow macaroni)
1 tablespoon olive oil
1 large (1 cup) onion, chopped
2 teaspoons minced garlic
1 (15-ounce) can low salt garbanzo beans, rinsed, drained (or any other can of white beans)
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained**
2 medium zucchini, sliced 1/4-inch
Mozzarella cheese, shredded
Cook pasta twists according to package directions. Drain.
Meanwhile while pasta cooks, heat oil in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (4 to 5 minutes).
Add all remaining ingredients. Stir in cooked pasta. Cover; continue cooking for 10 minutes. Sprinkle individual bowls with cheese.
**Note-if you are not using Italian style tomatoes, add to your veggie mixture: 1 1/2 teaspoons Italian seasoning, 3/4 teaspoon salt, 1/2 teaspoon pepper
**Note-I like my pasta (and other dishes) very saucy. If you are like me, you may want to add an additional can of tomatoes or an 8oz can of tomato sauce. If you do this, you may need to increase the seasoning to taste.
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