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Pasta with Mediterranean Veggies

Author: Herbivore Haven, Adapted from: Vegetarian: 3 Books in 1
Serves: 4


  • 8 oz uncooked Penne pasta
  • 1 can (15 oz) navy beans, rinsed and drained
  • 1 medium green bell pepper, roughly chopped
  • 1 small zucchini, sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) stewed tomatoes
  • 2 teaspoons basil
  • 2 teaspoons olive oil
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese


  1. Cook pasta according to box directions, to al dente. During the last minute of cooking the pasta, add the navy beans.
  2. Meanwhile, heat a large skillet over medium-high heat. Spray the skillet with non-stick cooking spray. Add the roughly chopped bell pepper and zucchini. Cook for 5 minutes, or until the edges are starting to brown, stirring often. Add the minced garlic; cook and stir for 1 minute. Add the stewed tomatoes and basil. Bring the mixture to a boil. Reduce heat to medium-low; cover and simmer for about 10 minutes. Remove from heat and stir in the olive oil.
  3. Drain the pasta and navy beans and transfer to a serving platter. Spoon the tomato mixture over the pasta and top with Parmesan cheese and mozzarella cheese.