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Vegetarian Penne


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  • 2 cups uncooked penne pasta
  • 1 cup baby carrots, 1/2 cut long ways
  • 1 tsp garlic
  • 1 tbsp canola oil
  • 2 cups frozen green beans (cut)
  • 2 tsp dried basil
  • 1/2 tsp dried oregano
  • 3 tbsp cornstarch
  • 1/4 cup water
  • 1 tbsp parsley
  • 1 can spaghetti sauce



Step 1

Cook pasta according to pkg directions.

Meanwhile, in large skillet, sauté carrots and garlic in oil until tender. Add spaghetti sauce, 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 vegetables. Sprinkle with parsley.

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