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Penne with Veggies and Black Beans

 Penne with Veggies and Black Beans
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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 tomato and remaining olive
  • oil; toss gently. Sprinkle with Parmesan cheese and parsley. Yield:

2 of 2

Penne with Veggies and Black Beans (continued)

Directions (continued)

  • 2 servings.
Nutritional Facts: 1-1/3 cup 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. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.