Taste of Home
Vegetable Penne
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
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
Ingredients
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2 cups uncooked penne pasta
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1 cup baby carrots, halved lengthwise
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1 tablespoon canola oil
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1 garlic clove, minced
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2 cans (14-1/2 ounces each) stewed tomatoes
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2 cups frozen cut green beans
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2 teaspoons dried basil
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1/2 teaspoon dried oregano
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3 tablespoons cornstarch
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1/4 cup water
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1 tablespoon minced fresh parsley
Directions
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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.
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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.
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