New This Month

Farmer's Beans and Pasta


Blend these healthy vegetables, white beans, and pasta for a complete meal in a bowl.

  • Servings: 6

Source: Martha Stewart Kids, Fall


  • 1/2 pound mini penne pasta
  • 1 tablespoon olive oil
  • 1/2 onion, thinly sliced crosswise into half-moons
  • 1 cup diced carrots (about 2 small carrots)
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken stock
  • 1 cup diced zucchini (about 1 medium zucchini)
  • 1 cup canned chopped tomatoes
  • 1 can (15 1/2 ounces) white beans, drained and rinsed


  1. Cook pasta, according to package instructions; drain. Set aside.

  2. In medium nonstick skillet, heat oil over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add sage, oregano, salt, pepper, and stock. Reduce heat to medium, and simmer 10 minutes. Add zucchini and tomatoes; cook, stirring occasionally, until carrots are tender, 7 to 8 minutes. Add the beans, and cook, stirring occasionally, 3 minutes more. Remove from heat. Toss with pasta, and serve.

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