Ingredients
2 cups uncooked penne pasta1 cup baby carrots, halved lengthwise1 tablespoon canola oil1 garlic clove, minced2 cans (14-1/2 ounces each) stewed tomatoes2 cups frozen cut green beans2 teaspoons dried basil1/2 teaspoon dried oregano3 tablespoons cornstarch1/4 cup water1 tablespoon minced fresh parsley
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 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 vegetable mixture. Sprinkle with parsley.
