Ingredients
3/4 cup uncooked penne pasta1/3 cup sliced zucchini1/3 cup sliced fresh carrot4 medium fresh mushrooms, sliced1/2 small green pepper, thinly sliced1/2 small onion, thinly sliced1 small garlic clove, minced1/4 teaspoon each dried basil, oregano and thyme1/4 teaspoon salt1/8 teaspoon pepper2 teaspoons olive oil, divided1 cup canned black beans, rinsed and drained1/4 cup chopped seeded tomato2 tablespoons shredded Parmesan cheese2 teaspoons minced fresh parsley
Preparation
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.
Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.
