Minestrone Pasta Bowl


  • 1 (16 ounce) package uncooked rigatoni pasta
  • 2 tablespoons olive oil, divided
  • 2 teaspoons Pantry Italian Seasoning Mix, divided
  • 1 large zucchini, sliced
  • 1 large carrot, chopped
  • 8 ounces mushrooms, sliced
  • 2 garlic cloves, pressed
  • 1 (26 ounce) jar spaghetti sauce
  • 1 (15 ounce) cangarbanzo beans, drained and rinsed
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. Cook pasta according to package directions in Professional (8-qt.) Stockpot; drain using large Colander.
  2. Return pasta to stockpot; add 1 tablespoon of the oil and 1 teaspoon of the seasoning mix, stirring to coat. Cover and keep warm.
  3. Meanwhile, using Ultimate Slice & Grate fitted with v-shaped blade, slice zucchini.
  4. Chop carrot using Food Chopper.
  5. Slice mushrooms using Egg Slicer Plus(R).
  6. Heat remaining oil in Stir-Fry Skillet over medium heat until hot. Add garlic pressed with Garlic Press; stir-fry 1 minute using Bamboo Spatulas.
  7. Add zucchini and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender.
  8. Add mushrooms, spaghetti sauce, garbanzo beans and remaining seasoning mi. Cook, stirring occasionally, 5-6 minutes or until sauce is bubbly and heated through.
  9. Transfer pasta to Simple Additions(TM) Large Bowl. Carefully pour sauce over pasta. Grate Parmesan cheese over pasta using Deluxe Cheese Grater.
  10. Serve immediately.

Yield: 8 servings or 24 sample servings

Nutrients per serving: (Light): Calories 350, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 57 g, Protein 13 g, Sodium 480 mg, Fiber 6 g

Recipe credit: Pampered Chef