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Penne with Veggies ‘n’ 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. "I'm always asked for the recipe."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 10 ounces uncooked penne pasta
  • 1 cup sliced zucchini
  • 1 cup sliced carrots
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup julienned green or sweet red pepper
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon each minced fresh basil, oregano and thyme or 1 teaspoon each dried basil, oregano and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2/3 cup chopped seeded tomatoes
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrots, mushrooms, green pepper, onion, garlic and seasonings in 1 tablespoon 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.
Nutrition Facts
1-1/3 cups: 315 calories, 8g fat (2g saturated fat), 3mg cholesterol, 502mg sodium, 50g carbohydrate (0 sugars, 7g fiber), 13g protein. Diabetic Exchanges: 3 starch, 1 vegetable, 1 fat.
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  • ElaineFarney
    Dec 7, 2011

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  • mysticgirl5
    Jan 22, 2008

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