Zucchini and Garbanzo Beans Provencal

Tender, fresh zucchini in a simple sauce makes an easy main dis

Yield: 6 servings
Community Recipe from

Ingredients

  • 1 tablespoon(s) olive oil
  • 1/2 whole(s) onion chopped
  • 1 teaspoon(s) Basil dry/fresh
  • 2 head(s) garlic minced
  • 1/4 teaspoon(s) oregano dry
  • 1-28 ounce(s) Italian Tomatoes chopped
  • 1/4 cup(s) dry red wine
  • 1/2 cup(s) water
  • 1/2 pound(s) pasta cooked
  • 1 pound(s) zuchhini sliced
  • 1-15 ounce(s) Gabanzo beans canned, drained, rinsed
  • 3 tablespoon(s) parmesan cheese grated
  • Salt and pepper

Preparation

  1. Heat oil in a skilet over medium heat. Add onion, garlic, basil and oregano; saute 2 to 3 minutes. Add tomatoes with juic, wine, tomato paste and water. Cover, reduce heat to low and simmer 15-20 minutes. Add zucchini and beans to tomato sauce, cover and simmer until aucchini is tendere, 10-15 minutes.

  2. Meanwhile, cook pasta according to package directions, omitting salt and drain. In a large bowl, combine tomatoe sauce and pasta. Sprinkle with cheese and season with salt and pepper.
May 2012

This recipe is a personal recipe added by bmlococo and has not been tested or endorsed by MyRecipes.

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