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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Elbow macaroni or other short pasta also will work in this Italian-accented dish. Pesto and Parmesan round out the flavor at the end of the cooking time. Ingredients:
1 tablespoon olive oil |
1 1/2 cups presliced mushrooms |
1 cup diced carrot |
1 1/2 cups water |
1/4 teaspoon black pepper |
1 (15-ounce) can kidney beans, rinsed and drained |
1 (14.5-ounce) can diced tomatoes, undrained |
1 (14-ounce) can less-sodium beef broth |
1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta) |
2 tablespoons commercial pesto |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. 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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