Hearty Sautéed Veggie Pasta

Hearty Sautéed Veggie Pasta

Prep: 15 minutes
Cook: 12 minutes • Makes: 6 (1 cup pasta, 1/2 cup sauce) servings

3/4 (16-ounce) package Barilla® Whole Grain Penne (about 5-1/4 cups)
1 tablespoon Weis Quality Pure Olive Oil
1/2(8-ounce) package Weis Quality Sliced White Mushrooms
1 yellow bell pepper, chopped
1/2teaspoon Weis Quality Ground Black Pepper
1/8teaspoon McCormick® Crushed Red Pepper
1 garlic clove, minced
1 small zucchini, chopped
1 can (15.5 ounces) Weis Quality Cannellini Beans, drained and rinsed
1-1/2cups lower sodium, no sugar added marinara sauce
2 tablespoons finely chopped fresh basil

1.Prepare pasta as label directs; drain, return to saucepot and cover. Makes about 6 cups.

2.In a large skillet, heat oil over medium-high heat. Add mushrooms, bell pepper, black pepper and crushed red pepper; cook 4 minutes or until browned, stirring frequently. Reduce heat to medium; add garlic and zucchini. Cook 5 minutes or until zucchini is tender, stirring frequently. Add beans, sauce and basil; cook 2 minutes or until heated through, stirring constantly. Makes 3 cups.

3.Serve pasta topped with sauce mixture.

Approximate nutritional values per serving:
332 Calories, 4g Fat (0g Saturated), 0mg Cholesterol, 457mg Sodium,
60g Carbohydrates, 8g Fiber, 8g Sugars, 0g Added Sugars, 13g Protein