1 c. carrots, thinly sliced
1 lg. garlic clove, minced
1/4 c. olive oil
1 c. stewed tomatoes
2 c. mushrooms, sliced
2 tbsp. cornstarch
2 c. zucchini, sliced
2 tsp. crushed basil
1/2 tsp. oregano
1 c. steamed string beans
1/2 lb. Rigatoni, cooked & drained
1/4 c. grated Parmesan cheese
1 tbsp. parsley, chopped

In 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 and zucchini, heat through, about 8 to 10 minutes. Toss with pasta and cheese. Serve. Can use leftover chicken or turkey to make a 1 pot meal and any other vegetables.