Vegetable Penne Recipe
Vegetable Penne Recipe photo by Taste of Home
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Vegetable Penne Recipe

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We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.—Shirley Brazel, Rocklin, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 2 cups uncooked penne pasta
  • 1 cup baby carrots, halved lengthwise
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cups frozen cut green beans
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 cup: 125 calories, 2g fat (0g saturated fat), 0mg cholesterol, 237mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 3g protein Diabetic Exchanges: 1 starch, 2 vegetable.


  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.
  2. Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley. Yield: 8 servings.
Originally published as Vegetarian Penne in Taste of Home April/May 2006, p18

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katlaydee3 158030
Reviewed Apr. 13, 2014

"I thought this was okay but not great. It seemed to be lacking something."

hcpritzl1921 69545
Reviewed Feb. 7, 2012

"This recipe is very easy and satisfying. I also had almost everything in my pantry and only bought $5 worth of groceries!"

lurky27 77874
Reviewed Jan. 13, 2011

"This is a delicious recipe! Even meat-eaters love it!

~ Theresa"

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