Yield
4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese)
Photo: Randy Mayor

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese.

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