- 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
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.