Penne with Veggies 'N' Black Beans Recipe

Penne with Veggies 'N' Black Beans Recipe photo by Taste of Home

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Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce, writes Vickie Spoerle of Indianapolis, Indiana.

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Penne with Veggies 'N' Black Beans Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans.
Drain pasta; add to vegetable mixture. Add tomatoes and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley. Yield: 2 servings.

Nutritional Facts 1-1/3 cups equals 300 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 643 mg sodium, 47 g carbohydrate, 8 g fiber, 14 g protein.

Originally published as Penne with Veggies 'N' Black Beans in Cooking for 2 Summer 2009, p45