Name: Black Bean Penne Pasta with Mixed Vegetables
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 3 tbsp capers; 3 medium carrots; 0.34 kg cremini mushrooms; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 85 g Parmesan cheese; 425 g penne pasta; 3 tomatoes; 3 medium yellow onions; 3 medium zucchini squash; basil, dried; black pepper; extra virgin olive oil; oregano, dried; red wine vinegar; salt; thyme, dried

Black Bean Penne Pasta with Mixed VegetablesBlack Bean Penne Pasta with Mixed Vegetables — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

3 tbsp capers

3 medium carrots

0.34 kg cremini mushrooms

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

85 g Parmesan cheese

425 g penne pasta

3 tomatoes

3 medium yellow onions

3 medium zucchini squash

basil, dried

black pepper

extra virgin olive oil

oregano, dried

red wine vinegar

salt

thyme, dried

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain pasta and return to pot; set aside.

Wash and dry the fresh produce.

Drain and rinse the beans in a colander; set aside to drain further.

Peel the carrots and onions. Slice carrots into ¼-inch rounds; slice onions in half and then into thin half moons. Transfer both to a medium bowl.

Thinly slice mushrooms; add to the bowl with the carrot and onion.

Trim and halve zucchini lengthwise, then slice crosswise into half rounds; add to the bowl with the veggies.

Preheat a large pot over medium-high heat.

Peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom.

Add veggies to the pot along with the garlic and spices; cook, stirring occasionally, until vegetables are crisp tender, 5-6 minutes.

Meanwhile, small dice the tomatoes and grate the Parmesean.

Shave leaves off the stems of the parsley; discard the stems and mince the leaves.

When the veggies are done, stir in the beans, diced tomatoes, half the parsley, oil, capers, and red wine vinegar; cook an additional 2 minutes. Reserve remaining parsley for garnish.

Transfer vegetable mixture to the pot with the pasta and toss gently to combine.

To serve, divide the pasta mixture between plates; top with Parmesan and remaining parsley. Enjoy!

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