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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Olive Oil
  • 1 whole - Red Onion
  • 4 cloves - Garlic
  • 1 whole - Zucchini, Sliced
  • 10 - Frozen Green Beans
  • 3/4 cups - Chicken Broth
  • 15 - Crushed Tomatoes
  • 8 - Pinto Beans
  • 1 teaspoons - Basil
  • 1/4 teaspoons - Salt
  • 1/4 teaspoons - Coarsely Ground Pepper
  • 12 - Rotini Pasta
  • 1/2 cups - Parmesan Cheese
  • Directions:

    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.

    Brief Description

    Rotini pasta with a minestrone sauce.

    Category:  Pasta

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min


    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.


    Melanie Carr

    Posted By:


    Posted On:

    March 7, 2012

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