- 2 cups uncooked penne or medium tube pasta
- 1 cup baby carrots, halved lengthwise
- 1 garlic clove, minced
- 1 tbsp canola oil
- 2 cans (14 1/2 ounces each) stewed tomatoes
- 2 tsp dried basil
- 1/2 tsp dried oregano
- 3 tbsp cornstarch
- 1/4 cup water
- 1 tbsp minced fresh parsley
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 the 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. Sprinkle with parsley.