1 package (16 ounces) uncooked rigatoni pasta
2 tablespoons olive oil, divided
2 teaspoons Italian Seasoning Mix, divided
1 large zucchini, sliced
1 large carrot, chopped
8 ounces mushrooms, sliced
2 garlic cloves, pressed
1 jar (26 ounces) spaghetti sauce
1 can (15 ounces) garbanzo beans, drained and rinsed
1/4 cup (1 ounce) grated fresh Parmesan cheese
Cook pasta according to package and drain. Return pasta to stockpot; add 1 tablespoon of the oil and 1 teaspoon of the seasoning mix, stirring to
coat. Cover and keep warm.
Meanwhile Heat remaining oil in skillet over medium heat until hot. Add garlic stir-fry 1 minute. Add zucchini and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add mushrooms, spaghetti sauce, garbanzo beans and remaining seasoning mix. Cook, stirring occasionally, 5-6 minutes or until sauce is bubbly and heated through. Transfer pasta to a large bowl. Carefully pour sauce over pasta. Grate Parmesan cheese over pasta. Serve immediately.
Not technically a soup but hey, it’s close and it’s really delicious so who cares what you call it.