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Black Bean Penne Pasta with Mixed Vegetables.

  • 2 (15 oz) cans
    black beans
  • 2 tbsp
  • 2 medium
  • ½ lb
    cremini mushrooms
  • 2 cloves
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2 oz
    Parmesan cheese
  • 10 oz
    penne pasta
  • 2
  • 2 medium
    yellow onions
  • 2 medium
    zucchini squash
    black pepper
    extra virgin olive oil
    red wine vinegar
  • 1
    Fill 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.
    10 oz penne pasta
  • 2
    Wash and dry the fresh produce.
    2 medium carrots
    2 tomatoes
    2 medium zucchini squash
    ½ lb cremini mushrooms
    1 small bunch Italian (flat-leaf) parsley
  • 3
    Drain and rinse the beans in a colander; set aside to drain further.
    2 (15 oz) cans black beans
  • 4
    Peel the carrots and onions. Slice carrots into ¼-inch rounds; slice onions in half and then into thin half moons. Transfer both to a medium bowl.
    2 medium yellow onions
  • 5
    Thinly slice mushrooms; add to the bowl with the carrot and onion.
  • 6
    Trim and halve zucchini lengthwise, then slice crosswise into half rounds; add to the bowl with the veggies.
  • 7
    Preheat a skillet over medium-high heat.
  • 8
    Peel and mince garlic.
    2 cloves garlic
  • 9
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 10
    Add veggies to the skillet along with the garlic and spices; cook, stirring occasionally, until vegetables are crisp tender, 5-6 minutes.
    ½ tsp basil
    ½ tsp oregano
    ½ tsp thyme
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Meanwhile, small dice the tomatoes and grate the Parmesean.
    2 oz Parmesan cheese
  • 12
    Shave leaves off the stems of the parsley; discard the stems and mince the leaves.
  • 13
    When 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.
    2 tbsp extra virgin olive oil
    2 tbsp capers
    4 tsp red wine vinegar
  • 14
    Transfer vegetable mixture to the pot with the pasta and toss gently to combine.
  • 15
    To serve, divide the pasta mixture between plates; top with Parmesan and remaining parsley. Enjoy!