Pasta Primavera

• 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

1. In large skillet saute carrots, garlic, onions and bell peppers in olive oil for about 5 minutes.
2. Stir in tomatoes, mushrooms, cornstarch and herbs. Cook, stirring constantly until thickened and translucent (add a little flour if it is still too runny).
3. Add beans and stir till beans are warm.
4. Add cooked pasta and toss with cheese.

carrots, garlic, yellow onion, red bell pepper, green bell pepper, olive oil, regular, mushrooms, cornstarch, basil, oregano, handful green beans, rigatoni, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-primavera-50001364 (may not work)