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Title: Penne w/Veggies & Black Beans
Categories: Pasta, Squash, Vegetables, Mushrooms, Cheese
Yield: 2 servings
3/4 c Uncooked penne pasta
1/3 c Sliced zucchini
1/3 c Sliced fresh carrot
4 md Fresh mushrooms; sliced
1/2 sm Bell pepper; thin sliced
1/2 sm Onion; thin sliced
1 cl Garlic; minced
1/4 ts (ea) dried basil, oregano
- and thyme
1/4 ts Salt
1/8 ts Pepper
2 ts Olive oil; divided
1 c Canned black beans; rinsed,
- drained
1/4 c Chopped seeded tomato
2 tb Shredded Parmesan cheese
2 ts Minced fresh parsley
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.
Vickie Spoerle, Indianapolis, Indiana
Makes: 2 servings
RECIPE FROM:
https://www.tasteofhome.com
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