Recipe - Pasta With Garbanzo Tomato And Carrots

1 md Onion; minced very fine
3 md Carrots; minced very fine
10 Cloves garlic; (sorry, this
household *really* likes
garlic)
1 teaspoon Olive oil
Water; (amount depends on
pan shape)
1 cn (16 oz) minced toms;
undrained
1 cn (16 oz) garbanzo beans;
drained and rinsed
Water; (amount depends on
pan shape)
2 cup Crispsteamed broccoli
3 cup Cooked capellini or angel
hair pasta
One half teaspoon Very good red wine vinegar
per person
2 teaspoon Shredded asiago cheese per
person

Saute the onion and carrot in the olive oil until very soft, about 1520
minutes. Don't let the onion brown and add water as necessary to just
barely cover the bottom of the pan. The onions will be nearly transparent
and a soft gold color. Add garlic, canned tomato, garbanzo and enough water
to just cover the garbanzos. Simmer 1015 minutes or until the water is
nearly evaporated, adding the broccoli at the last minute to heat through.

Spoon the pasta onto each plate and then pour the bean/veg mix over. Stir
together to distribute. Add the vinegar and toss again. Top with asiago
cheese. Serves about 6.

If you have left overs, don't add the vinegar and cheese until ready to
serve.

Posted to EATLF Digest by Maureen Soar msoar@pacifier.com on Dec 30,
1998, converted by MM_Buster v2.0l.