Vegetable and White Bean Pasta

  • Yield 4 servings

Here's a vegetarian dinner that's easy on the wallet.


2 tablespoons extra-virgin olive oil
1 cup chopped onion
1 medium green bell pepper, thinly sliced
1 medium zucchini, quartered lengthwise and cut into 2-inch pieces (6 ounces)
4 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes
1 tablespoon dried oregano leaves
1/2 teaspoon salt
Freshly ground black pepper
4 ounces multigrain or regular penne pasta
2 (15.5-ounce) can navy beans, rinsed and drained
1/4 cup grated Parmesan cheese


  1. 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.
  2. Remove  skillet from heat, stir in  remaining 1 tablespoon oil, salt and black pepper.
  3. 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.



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