Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. "For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce," writes Vickie Spoerle of Indianapolis, Indiana. "I'm always asked for the recipe."
To make this recipe Core...use whole wheat pasta and omit or count points for Parmesan.
INGREDIENTS
* 10 ounces uncooked penne or medium tube 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 or canola 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
SERVINGS 6 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 10 min. TOTAL 20 min.
DIRECTIONS
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.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1-1/3 cups) equals 315 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 502 mg sodium, 50 g carbohydrate, 7 g fiber, 13 g protein. Diabetic Exchanges: 3 starch, 1 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
