Penne with Veggies & Beans

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Recipe of the Week: Penne with Veggies & Beans

  • 10 ounces whole wheat penne, uncooked
  • 1 cup zucchini slices
  • 1 cup carrot slices
  • ½ cup mushrooms, sliced
  • ½ cup red bell pepper, sliced
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon olive oil
  • 15 ounce can black beans, rinsed and drained
  • 2/3 cup tomatoes, seeded and chopped
  • 1/3 cup Parmesan cheese, shredded
  • ½ Tablespoon parsley
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick skillet, sauté the zucchini, carrots, mushrooms, bell pepper, onion, garlic, and seasonings in oil until crisp tender.
  3. Stir in the beans, cooked pasta, tomatoes, Parmesan cheese, and parsley.

Estimated nutritional information (per 1/6 of recipe): 315 calories, 8g fat, 50g carbs, 13g protein, 502mg sodium

Nutrition Goal of the Week: Incorporate beans into your diet at least three times this week.

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