Ingredients
2
cloves garlic, finely chopped
1
medium onion, chopped (1/2 cup)
2
small zucchini, chopped (2 cups)
2
medium carrots, sliced (1 cup)
2
medium celery stalks, chopped (1 cup)
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
carton (32 oz) Progresso™ chicken broth (4 cups) or 4 cups water
4
cups tomato juice
1
cup dry red wine or water
1
tablespoon dried basil leaves
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
2
cups uncooked rotini, mostaccioli and shell pasta mixture
Preparation
Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.
