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

Martha Stewart Kids, Fall, Martha Stewart Kids, Fall 2003, Martha Stewart Kids, Fall 2003


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Cook pasta, according to package instructions; drain. Set aside.

  • 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 (1)

66 Ratings
  • 5 star values: 10
  • 4 star values: 19
  • 3 star values: 21
  • 2 star values: 13
  • 1 star values: 3
Rating: Unrated
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!