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  • 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



Step 1

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.

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