PENNE WITH VEGGIES 'N' BLACK BEANS

Penne with Veggies 'n' Black Beans image

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," writes Vickie Spoerle of Indianapolis, Indiana. "I'm always asked for the recipe."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

10 ounces uncooked penne pasta
1 cup sliced zucchini
1 cup sliced carrots
1/2 cup sliced fresh mushrooms
1/2 cup julienned green or sweet red pepper
1 small onion, thinly sliced
1 garlic clove, minced
1 tablespoon each minced fresh basil, oregano and thyme or 1 teaspoon each dried basil, oregano and thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 can (15 ounces) black beans, rinsed and drained
2/3 cup chopped seeded tomatoes
1/3 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrots, mushrooms, green pepper, onion, garlic and seasonings in 1 tablespoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomatoes and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 502mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges