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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.—Shirley Brazel, Rocklin, California Ingredients:
2 cups uncooked penne pasta |
1 cup baby carrots, halved lengthwise |
1 tablespoon canola oil |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) stewed tomatoes |
2 cups frozen cut green beans |
2 teaspoons dried basil |
1/2 teaspoon dried oregano |
3 tablespoons cornstarch |
1/4 cup water |
1 tablespoon minced fresh parsley |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.
2. Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley. Yield: 8 servings.
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