Ingredients
1 cup sliced carrots
2 cloves garlic, minced
1/4 large yellow onion, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 cup olive oil
1 regular can stewed tomatoes
2 cups sliced mushrooms
2 tablespoons cornstarch
2 teaspoons crushed basil
1/2 teaspoon crushed oregano
1 large handful green beans,
chopped
8 oz (one package) rigatoni
1/4 cup grated Parmesan cheese
Preparation
In large skillet saute carrots, garlic, onions and bell peppers in olive oil for about 5 minutes.
Stir in tomatoes, mushrooms, cornstarch and herbs. Cook, stirring constantly until thickened and translucent (add a little flour if it is still too runny).
Add beans and stir till beans are warm.
Add cooked pasta and toss with cheese.
