Ingredients
10 ounces uncooked penne pasta1 cup sliced zucchini1 cup sliced carrots1/2 cup sliced fresh mushrooms1/2 cup julienned green or sweet red pepper1 small onion, thinly sliced1 garlic clove, minced1 tablespoon each minced fresh basil, oregano and thyme or 1 teaspoon each dried basil, oregano and thyme1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil, divided1 can (15 ounces) black beans, rinsed and drained2/3 cup chopped seeded tomatoes1/3 cup shredded Parmesan cheese2 tablespoons minced fresh parsley
Preparation
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.
