Vegetable Penne

Name: Vegetable Penne
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Europe, Italian
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Shirley Brazel, Rocklin, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

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

TEST KITCHEN APPROVED

Vegetable Penne

3 Reviews Add your review

Yield:8 servings

Prep:5 min

Cook:15 min

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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

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Directions

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.

Nutrition 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.