Mealime recipe · lives on in MealPot
Black Bean Penne Pasta with Mixed Vegetables
- 30 min
- 2–6 servings
- 705 kcal / serving
This dish blends creamy black beans with a colorful mix of vegetables and al dente penne, finished with Parmesan and bright tomatoes. It makes a solid weeknight meal that comes together quickly and fills the plate.
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Ingredients
- 1 (15 oz) canblack beans
- 1 tbspcapers
- 1 mediumcarrot
- ¼ lbcremini mushrooms
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1 ozParmesan cheese
- 5 ozpenne pasta
- 1tomato
- 1 mediumyellow onion
- 1 mediumzucchini squash
- carrots
- tomatoes
- yellow onions
From the pantry: basil, dried, black pepper, extra virgin olive oil, oregano, dried, red wine vinegar, salt, thyme, dried
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · large pot · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · vegetable peeler
Directions
- Bring a large pot of salted water to a boil, then add the penne and cook until al dente according to package directions. Drain and return to the pot.
- Rinse and dry all fresh produce before cutting.
- Drain and rinse the black beans in a colander; set aside.
- Peel the carrot and onion. Slice the carrot into ¼-inch rounds and halve the onion before cutting into thin half-moons; transfer to a bowl.
- Thinly slice the cremini mushrooms and add them to the bowl with the carrot and onion.
- Trim the zucchini, halve lengthwise, then slice into half rounds and add to the bowl.
- Heat a nonstick skillet over medium-high heat, then add oil to coat the bottom. Add the vegetables, garlic, and spices; cook, stirring occasionally, until the vegetables are tender-crisp, about 5–6 minutes.
- Dice the tomato small and grate the Parmesan; strip the parsley leaves and mince them, discarding the stems.
- When vegetables are ready, stir in the beans, diced tomato, half the parsley, capers, and red wine vinegar; cook another 2 minutes and reserve the rest of the parsley for garnish.
- Toss the vegetable mixture with the drained pasta in the pot until combined. Serve topped with Parmesan and the remaining parsley.
Two tips
- Prep garlic, parsley, and vegetables ahead and refrigerate for quick assembly later.
- For a brighter finish, add a splash of red wine vinegar at serving or sprinkle in a pinch of dried oregano for an extra herb note.
Nutrition per serving
- Calories
- 705 kcal
- Protein
- 30 g
- Carbs
- 105 g
- Fat
- 20 g
- Fiber
- 20 g
- Sodium
- 548 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.