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Vegetable Penne

Name: Vegetable Penne
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 2 cups uncooked penne pasta; 1 cup baby carrots, halved lengthwise; 1 tablespoon canola oil; 1 garlic clove, minced; 2 cans (14-1/2 ounces each) stewed tomatoes; 2 cups frozen cut green beans; 2 teaspoons dried basil; 1/2 teaspoon dried oregano; 3 tablespoons cornstarch; 1/4 cup water; 1 tablespoon minced fresh parsley

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

8 servings

Updated: Oct. 16, 2022

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.—Shirley Brazel, Rocklin, California

Vegetable Penne Recipe photo by Taste of Home

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Ingredients

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.
Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts

1 cup: 125 calories, 2g fat (0 saturated fat), 0 cholesterol, 237mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Vegetable Penne

Ingredients

Directions

Nutrition Facts

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