- 1 (15 oz) canblack beans
- 1 tbspcapers
- 1 mediumcarrot
- ¼ lbcremini mushrooms
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1 ozParmesan cheese
- 5 ozpenne pasta
- 1 mediumyellow onion
- 1 mediumzucchini squash
-  black pepper
-  extra virgin olive oil
-  red wine vinegar
- 1Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain pasta and return to pot; set aside.
5 oz penne pasta
- 2Wash and dry the fresh produce.
1 medium carrot 1 tomato 1 medium zucchini squash ¼ lb cremini mushrooms ½ small bunch Italian (flat-leaf) parsley
- 3Drain and rinse the beans in a colander; set aside to drain further.
1 (15 oz) can black beans
- 4Peel the carrot and onion. Slice carrot into ¼-inch rounds; slice onion in half and then into thin half moons. Transfer both to a medium bowl.
1 medium yellow onion
- 5Thinly slice mushrooms; add to the bowl with the carrot and onion.
- 6Trim and halve zucchini lengthwise, then slice crosswise into half rounds; add to the bowl with the veggies.
- 7Preheat a skillet over medium-high heat.
- 8Peel and mince garlic.
1 clove garlic
- 9Once the skillet is hot, add oil and swirl to coat the bottom.
2 tsp extra virgin olive oil
- 10Add veggies to the skillet along with the garlic and spices; cook, stirring occasionally, until vegetables are crisp tender, 5-6 minutes.
¼ tsp basil ¼ tsp oregano ¼ tsp thyme ¼ tsp salt ⅛ tsp black pepper
- 11Meanwhile, small dice the tomato and grate the Parmesean.
1 oz Parmesan cheese
- 12Shave leaves off the stems of the parsley; discard the stems and mince the leaves.
- 13When the veggies are done, stir in the beans, diced tomatoes, half the parsley, oil, capers, and red wine vinegar; cook an additional 2 minutes. Reserve remaining parsley for garnish.
4 tsp extra virgin olive oil 1 tbsp capers 2 tsp red wine vinegar
- 14Transfer vegetable mixture to the pot with the pasta and toss gently to combine.
- 15To serve, divide the pasta mixture between plates and top with Parmesean and remaining parsley. Enjoy!