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Vegetable Penne

 Vegetable Penne
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
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 cup equals 125 calories,

2 of 2

Vegetable Penne (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 0 cholesterol, 237 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.