Penne with Veggies 'N' Black Beans |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
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. Ingredients:
3/4 cup uncooked penne pasta |
1/3 cup sliced zucchini |
1/3 cup sliced fresh carrot |
4 medium fresh mushrooms, sliced |
1/2 small green pepper, thinly sliced |
1/2 small onion, thinly sliced |
1 small garlic clove, minced |
1/4 teaspoon each dried basil, oregano and thyme |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons olive oil, divided |
1 cup canned black beans, rinsed and drained |
1/4 cup chopped seeded tomato |
2 tablespoons shredded parmesan cheese |
2 teaspoons minced fresh parsley |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon 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: 2 servings.
|
|