Recipe Detail

Pasta with Minestrone Sauce

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  • Brief Description

    Rotini pasta with a minestrone sauce.

  • Main Ingredient

  • Category:  Pasta

  • Cuisine:  American

  • Prep Time:  20 min(s)

  • Cook Time:  30 min(s)

  • Recipe Type:  Public

  • Source:

    Melanie Carr

  • Tags:

  • Notes:

    This can be a great main dish if you add some browned or grilled chicken breast or tenderloin. I also often use whatever frozen vegetables I have on hand, if not green beans.

  • Posted By:  mcarr

  • Posted On:  Mar 07, 2012

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Number of Servings:


  1. 2 tablespoons - Olive Oil
  2. 1 whole - Red Onion
  3. 4 cloves - Garlic
  4. 1 whole - Zucchini Sliced
  5. 10 - Frozen Green Beans
  6. 3/4 cups - Chicken Broth
  7. 15 - Crushed Tomatoes
  8. 8 - Pinto Beans
  9. 1 teaspoons - Basil
  10. 1/4 teaspoons - Salt
  11. 1/4 teaspoons - Coarsely Ground Pepper
  12. 12 - Rotini Pasta
  13. 1/2 cups - Parmesan Cheese


Start heating a large pot of water to boil for the pasta. In a large non-stick skillet, heat the oil over medium heat until hot but not smoking. Add the onion and garlic and cook, stirring frequently, until the onion has softened -- about 7 minutes.

Stir in the zucchini and cook until the zucchini begins to soften; about 2 minutes. Add the green beans and broth; cook, stirring occasionally, until the beans are almost tender; about 3 minutes. Stir in the tomatoes, pinto beans, basil, salt, and pepper; cook until the beans are tender and the sauce is slightly thickened; about 4 minutes longer.

Meanwhile, boil the rotini pasta until just tender. Drain well. Transfer the vegetable mixture to a large bowl; add the rotini and toss to combine. Spoon the pasta mixture into 4 shallow bowls. Sprinkle with Parmesan cheese.


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