Vegetable Penne Recipe

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Ingredients:

Serving

2 cups uncooked penne pasta
1 cup baby carrots , halved lengthwise
1 tbsp canola oil
1 garlic clove, minced
2 cans (14-1/2 oz each) stewed tomatoes
2 cups frozen cut green beans
2 tsp dried basil
1/2 tsp dried oregano
3 tbsp cornstarch
1/4 cup water
1 tbsp minced fresh parsley

Directions:

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.
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. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.37 Kcal (466 kJ)
Calories from fat	37.21 Kcal
		% Daily Value*
Total Fat	4.13g	6%
Sodium	39.97mg	2%
Potassium	148.04mg	3%
Total Carbs	13.74g	5%
Sugars	3.3g	13%
Dietary Fiber	4.48g	18%
Protein	3.15g	6%
Vitamin C	3.6mg	6%
Vitamin A	0.3mg	10%
Iron	0.9mg	5%
Calcium	33.1mg	3%

Amount Per 100 g
Calories	77.99 Kcal (327 kJ)
Calories from fat	26.05 Kcal
		% Daily Value*
Total Fat	2.89g	6%
Sodium	27.99mg	2%
Potassium	103.66mg	3%
Total Carbs	9.62g	5%
Sugars	2.31g	13%
Dietary Fiber	3.14g	18%
Protein	2.21g	6%
Vitamin C	2.5mg	6%
Vitamin A	0.2mg	10%
Iron	0.6mg	5%
Calcium	23.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.8

Points
2

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

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