1 c. thinly sliced carrots
1 lg. clove garlic, minced
1/4 c. olive oil
1 (14 1/2 oz.) can stewed tomatoes
2 c. sliced mushrooms
2 tbsp. cornstarch
2 tsp. crushed basil
1/2 tsp. crushed oregano
1 (16 oz.) can cut green beans, drained
8 oz. rigatoni, cooked & drained
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley, optional

In a large skillet saute carrots and garlic in olive oil over medium-low heat until carrots are tender-crisp; about 5 minutes. Stir in tomatoes, mushrooms, cornstarch and herbs. Cook, stirring constantly, until thickened and translucent. Add beans; heat through. Add pasta to skillet; toss with cheese. Garnish with chopped parsley, if desired. Makes 4-6 servings.