Ingredients
1
tablespoon olive or canola oil
1
medium onion, cut into thin wedges
1
clove garlic, finely chopped
3
cups water
1
bag (1 lb) frozen mixed vegetables
2
cans (14.5 oz each) organic diced tomatoes, undrained
1
can (15 oz) garbanzo beans, drained, rinsed
2
teaspoons dried basil leaves
2
teaspoons ground turmeric
2
teaspoons paprika
1/4
teaspoon pepper
1/8
teaspoon ground cinnamon
2
tablespoons ketchup
1/2
cup uncooked whole wheat rotini pasta or elbow macaroni (1 1/4 oz)
Preparation
In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is crisp-tender.
Stir in remaining ingredients except rotini. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables are tender and flavors are blended.
Add rotini; cook uncovered 10 to 15 minutes longer or until rotini is tender.
