Penne with Veggies 'n Black Beans (TNT)

Hi....
This is a really good quick and simple meal to put together.....for those days you want to go "meatless"!
Enjoy!
hugs,
peg


This recipe is for 6 servings, but here is a link for the same recipe but was in my "Cooking for Two" magazine.....
http://www.tasteofhome.com/recipes/Penne-with-Veggies--N--Black-Beans-2



"Chock full of zucchini, tomato, sweet pepper and carrot, this hearty pasta dish puts your garden harvest to good use. For variety add salsa or thickened teriyaki sauce, writes Vickie Spoerle of Indianapolis, Indiana."




Penne with Veggies ‘n’ Black Beans

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

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.

Yield: 6 servings.
　
　
Recipe source: Taste of Home Light & Tasty magazine, submitted by Vickie Spoerle of Indianapolis, Indiana.

http://www.tasteofhome.com/recipes/Penne-with-Veggies--n--Black-Beans