Vegetable Ribbon Pasta Shells

By Sunset
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1 medium onion, chopped

2 large garlic cloves, minced

1 tablespoon olive oil

2 pounds ripe tomatoes, coarsely chopped

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh marjoram leaves

1 cup dry red wine

1/4 cup tomato paste (plain or with garlic)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

20 jumbo shell pasta (about 6 oz.)

3/4 pound zucchini

2 medium carrots

1 tablespoon chopped fresh marjoram leaves

8 ounces part-skim mozzarella cheese, shredded

1 cup canned chickpeas (garbanzos), rinsed and drained

1/2 cup freshly grated parmesan cheese

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