Sunday, June 6, 2010

A Recipe-a-Week in 2010

Week 22

Vegetarian Penne



2 cups uncooked penne
1 c baby carrots, halved lengthwise
1 garlic clove minced
1 Tbs. oil
2 (14 ½ oz) cans stewed tomatoes
2 cups frozen cut green beans
2 tsp dried basil
½ tsp dried oregano
3 Tbs.cornstarch
¼ c water


Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, sauté carrots and garlic in oil until tender. Add tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered until vegetables are tender.
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 the vegetables. Yield: 8 servings

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Thanks Jen!

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