VEGETARIAN PENNE

By Beverly_Stephenson

Ingredients

• 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

Preparation

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.