January 8, 2014

Pasta with Mediterranean Veggies

Sometimes there are dishes that you want to make 4 or 5 times because they are that good. And sometimes there are dishes that you double or triple the ingredients because you want to eat it for breakfast, lunch and dinner for the next two weeks... That's usually how pasta dishes go for me. There's no such thing as too much pasta. It just... doesn't happen.

Penne pasta has to be my favorite kind of pasta. Toss together a few fresh vegetables, fresh herbs, and olive oil in a skillet, add it to the pasta, and top it with a bit of cheese, and you have yourself a warm, cheesy, healthy vegetable pasta dish in no time!

Pasta with Mediterranean Veggies
 Save to ZipList
 Print Recipe
Author: Herbivore Haven, Adapted from: Vegetarian: 3 Books in 1
Serves: 4

  • 8 oz uncooked Penne pasta
  • 1 can (15 oz) navy beans, rinsed and drained
  • 1 medium green bell pepper, roughly chopped
  • 1 small zucchini, sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) stewed tomatoes
  • 2 teaspoons basil
  • 2 teaspoons olive oil
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese
  1. Cook pasta according to box directions, to al dente. During the last minute of cooking the pasta, add the navy beans.
  2. Meanwhile, heat a large skillet over medium-high heat. Spray the skillet with non-stick cooking spray. Add the roughly chopped bell pepper and zucchini. Cook for 5 minutes, or until the edges are starting to brown, stirring often. Add the minced garlic; cook and stir for 1 minute. Add the stewed tomatoes and basil. Bring the mixture to a boil. Reduce heat to medium-low; cover and simmer for about 10 minutes. Remove from heat and stir in the olive oil.
  3. Drain the pasta and navy beans and transfer to a serving platter. Spoon the tomato mixture over the pasta and top with Parmesan cheese and mozzarella cheese.