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.

Reviews Add a comment

  • burnsy15
    9 JUN, 2013
    We omitted the onions so our kids would be more likely to eat it, but otherwise followed the recipe and it turned out great. The kids didn't love it, but didn't hate it, which is success in our house of super picky eaters. I like that it's nutritious and easy. I added some red pepper flakes to my portion, which added a nice kick. We're adding this to the rotation. Thanks!