Penne with Veggies 'n' Black Beans |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
1. 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.
2. Drain pasta; add to vegetable mixture. Add tomatoes and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley. Yield: 6 servings.
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