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 sauc

Great

% Daily Values based on a 2,000 calorie diet

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.