Penne with Veggies and Black Beans

Penne with Veggies and Black Beans

from tasteofhome.com
Dinner
25 min
2 servings
300 kcal / serving

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

Ingredients

  • ¾ cupuncooked penne pasta
  • ⅓ cupsliced zucchini
  • ⅓ cupsliced fresh carrot
  • 4 mediumfresh mushrooms, sliced
  • ½ smallgreen pepper, thinly sliced
  • ½ smallonion, thinly sliced
  • 1 smallgarlic clove, minced
  • ¼ teaspooneach dried basil, oregano and thyme
  • ¼ teaspoonsalt
  • ⅛ teaspoonpepper
  • 2 teaspoonsolive oil, divided
  • 1 cupcanned black beans, rinsed and drained
  • ¼ cupchopped seeded tomato
  • 2 tablespoonsshredded parmesan cheese
  • 2 teaspoonsminced fresh parsley

Directions

  1. 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. 2

    Drain pasta; add to vegetable mixture. Add tomato and remaining 1 teaspoon olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.