Rigatoni in Hot Vegetable Sauce
From Barb Bieganski This is a recipe that we really like. The leftovers are great too!
Ingredients
5 1/2
C
Frozen Broccoli, Cauliflower and Carrot Medley
, 2 - 16 oz bags
1
Tbsp
Instant Minced Onion
3
Chicken Bouillon Cubes
1 1/2
tsp
Garlic Powder
1
tsp
Basil Leaves
1/8
tsp
Fresh Ground Pepper
2
Tbsp
Corn Starch dissolved in 1/4 C water
3
C
Cooked Rigatoni
Instructions
In a large saucepan, combine vegetable medley, 1 C water, minced onion, bouillon, garlic powder, basil, and pepper.
Bring to a boil
Reduce heat to low and simmer for 5 - 10 minutes until vegetables are heated through.
Return to a boil, stir in dissolved cornstarch.
Cook 2 - 3 minutes stirring constantly until thickened about 2 - 3 minutes.
Add rigatoni, toss to mix well and serve.