Chef Rotini : Recipe

Videos for the recipe are available on the Video Clip page.

>>see video

Preparation Time: 20
Serves: 6
Recipe Origin: United States

1/4 cup red wine
1 medium onion, chopped
2 cloves garlic, minced
1 15oz. can no salt-added diced tomatoes
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup carrots, diagonally sliced
1 8oz. can low sodium tomato sauce
1 6oz. can low sodium tomato paste
1 jar Tomato and Basil spaghetti sauce
1 cup Pace Picante Sauce
1 Tbls. parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
6 qt. water
12 oz. spaghetti pasta noodles

1.	Heat wine in a large skillet. Add onion and saute until light gold, about 3 minutes.
2.	Add the rest of the ingredients except water and pasta. Bring to a boil; reduce heat, cover and simmer, stirring occasionally for 20 minutes.
3.	Add chickpeas and cook for 10 minutes more.
4.	Cook spaghetti according to package directions in 6 quarts of water. Drain spaghetti in colander in sink.
5.	Toss pasta with sauce.

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