Vegetable Penne Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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
  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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Reviews forVegetable Penne

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katlaydee3 User ID: 3741999 158030
Reviewed Apr. 13, 2014

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

MY REVIEW
hcpritzl1921 User ID: 6402760 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!"

MY REVIEW
lurky27 User ID: 1251896 77874
Reviewed Jan. 13, 2011

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

~ Theresa"

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