Zucchini and Garbanzo Beans Provencal
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- 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
- 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.
- 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.
This recipe is a personal recipe added by bmlococo and has not been tested or endorsed by MyRecipes.
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Zucchini and Garbanzo Beans Provencal Recipe at a Glance
- COURSE: Main Dishes