Veggie Pasta

This is delicious warm for dinner and cold for lunch the next day!



  • 16 ounces whole grain fusilli or penne pasta (can use whole wheat, brown rice, or quinoa pasta)
  • 1 cup frozen corn
  • 2 zucchini, sliced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • 1 (15-ounce) can no salt added black beans, rinsed and drained
  • 1 (15-ounce) can no salt added diced tomatoes, undrained
  • couple handfuls of fresh spinach


  1. Cook pasta according to package directions.
  2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.  Add frozen corn, zucchini, and spices (thru pepper), and cook for 5 minutes.  Add minced garlic, and cook for another minute.
  3. Add black beans and tomatoes, and cook for another minute or two until the beans and tomatoes are hot.
  4. Drain the pasta, and add it to the vegetable mixture.  Add the fresh spinach.  Toss everything together, and cook until the spinach has wilted.

Serves six.

Adapted from