Zucchini and Garbanzo Beans Provencal |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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