You are here: Home » Recipes » Vegetable and White Bean Pasta Vegetable and White Bean Pasta Yield 4 servings Here's a vegetarian dinner that's easy on the wallet. PrintEmail Ingredients 2 tablespoons extra-virgin olive oil1 cup chopped onion1 medium green bell pepper, thinly sliced1 medium zucchini, quartered lengthwise and cut into 2-inch pieces (6 ounces)4 garlic cloves, minced1 (14.5-ounce) can stewed tomatoes1 tablespoon dried oregano leaves1/2 teaspoon salt Freshly ground black pepper4 ounces multigrain or regular penne pasta2 (15.5-ounce) can navy beans, rinsed and drained1/4 cup grated Parmesan cheese Instructions Heat 1 tablespoon oil in large nonstick skillet over medium high heat until hot. Add onions and bell peppers; cook 2 minutes. Add zucchini and garlic, cook 3 to 4 minutes or until zucchini begins to lightly brown, using two utensils (as you would a stir fry) to toss frequently. Add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer until onions are tender about 15 minutes. Remove skillet from heat, stir in remaining 1 tablespoon oil, salt and black pepper. Meanwhile, cook pasta according to package directions. During the last minute of cooking, add beans. Drain and place on platter, top with tomato mixture and sprinkle with Parmesan. Makes about 6 cups. Recipe by Nancy Hughes.