Ingredients​

• 3/4 cup uncooked penne pasta
• 1/3 cup sliced zucchini
• 1/3 cup sliced fresh carrot
• 4 medium fresh mushrooms, sliced
• 1/2 small green capsicum, thinly sliced
• 1/2 small onion, thinly sliced
• 1 small garlic clove, minced
• 1/4 teaspoon each dried basil, oregano and thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil, divided
• 1 cup canned black beans, rinsed and drained
• 1/4 cup chopped tomato
• 2 tablespoons shredded Parmesan cheese
• 2 teaspoons minced fresh parsley

Directions​

1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans.
2. Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.
   

   Nutrition Facts​

   1-1/3 cups: 300 calories, 7g fat (2g saturated fat), 4mg cholesterol, 643mg sodium, 47g carbohydrate (6g sugars, 8g fiber), 14g protein.