Penne with Veggies and Black Beans
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By Jacaranda Soren
Penne with Veggies and Black Beans
2 steps
Prep:20minCook:10min
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 sauc
Updated at: Tue, 15 Aug 2023 21:22:48 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories286.2 kcal (14%)
Total Fat7.3 g (10%)
Carbs42.3 g (16%)
Sugars4.8 g (5%)
Protein12.2 g (24%)
Sodium559.8 mg (28%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
ยพ cuppenne pasta
uncooked
โ
cupzucchini
sliced
โ
cupfresh carrot
sliced
4fresh mushrooms
medium, sliced
0.5green pepper
small, thinly sliced
0.5onion
small, thinly sliced
1garlic clove
small, minced
ยผ teaspoondried basil
oregano
thyme
ยผ teaspoonsalt
โ
teaspoonpepper
2 teaspoonsolive oil
divided
1 cupcanned black beans
rinsed and drained
ยผ cuptomato
chopped, seeded
2 tablespoonsshredded parmesan cheese
2 teaspoonsfresh parsley
minced
Instructions
Step 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.
Step 2
Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.
Notes
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