This was really good. I had small shell pasta, so I didn't need 3 cups (about 2 was enough). This came from my new Betty Crocker cookbook, so it's fast and easy.
3 cups uncooked medium pasta shells
2 medium carrots, sliced
1 medium green bell pepper, chopped (1 cup)
1 can (15-16 oz) kidney beans, rinsed and drained
1 can (15-16 oz) garbanzo beans, rinsed and drained
1 can (14.5 oz) Italian-style stewed or diced tomatoes, drained
2/3 c. Italian dressing
1/2 c. shredded Parmesan
1 Cook and drain pasta as directed on package.
2. Toss pasta and remaining ingredients. Serve warm or cold.
I thought it was better cold, and the leftovers the next day were great.
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