Author Topic: Use your garden vegetables - Penne with Veggies and Black Beans  (Read 113 times)


Penne with Veggies and Black Beans

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. —Vickie Spoerle, Indianapolis, Indiana

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

Prep/Total Time: 25 min.

Makes 2 servings

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.
Drain pasta; add to vegetable mixture.
Add tomato and remaining olive oil; toss gently.
 Sprinkle with Parmesan cheese and parsley.

Nutrition Facts
1-1/3 cups: 300 calories, 7g fat (2g saturated fat), 4mg cholesterol, 643mg sodium, 47g carbohydrate (6g sugars, 8g fiber), 14g protein.

Ace's Note:  Kroger and Walmart sell no salt added black beans which will reduce the sodium content by about half.


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