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Nutrition Facts**

Instructions

• STEP 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.

  • 5 oz penne pasta

• STEP 2

  Wash 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

• STEP 3

  Drain and rinse the beans in a colander; set aside to drain further.

  • 1 (15 oz) can black beans

• STEP 4

  Peel 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

• STEP 5

  Thinly slice mushrooms; add to the bowl with the carrot and onion.

• STEP 6

  Trim and halve zucchini lengthwise, then slice crosswise into half rounds; add to the bowl with the veggies.

• STEP 7

  Preheat a skillet over medium-high heat.

• STEP 8

  Peel and mince garlic.

  • 1 clove garlic

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 2 tsp extra virgin olive oil

• STEP 10

  Add 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

• STEP 11

  Meanwhile, small dice the tomato and grate the Parmesean.

  • 1 oz Parmesan cheese

• STEP 12

  Shave leaves off the stems of the parsley; discard the stems and mince the leaves.

• STEP 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.

  • 4 tsp extra virgin olive oil
  • 1 tbsp capers
  • 2 tsp red wine vinegar

• STEP 14

  Transfer vegetable mixture to the pot with the pasta and toss gently to combine.

• STEP 15

  To serve, divide the pasta mixture between plates and top with Parmesean and remaining parsley. Enjoy!