Pasta and Vegetables with Lemon Sauce

Serves: 4
Total time: 25 minutes

8 oz penne pasta
1/2 Tbsp olive oil (I probably used even less, because I use non-stick
cookware)
2 zuccini or yellow summer squash, thinly sliced (I used one of each)
1 red bell pepper, diced
1 onion, coarsely chopped
1 clove garlic, minced (yeah, right I used 4)
19 oz can red kidney beans, rinsed and drained
1 tsp dried oregano
1 teaspoon grated lemon zest
1 cup evaporated skimmed milk (Can use regular skim milk, if you don't
have evaporated)
1 tsp cornstarch (Can add more, to thicken, if you dont use the
evaporated milk, probably closer to 2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup grated parmesan cheese

In a large pot of boiling water, cook the pasta until just tender. Drain
well. Meanwhile, in a large skillet, heat the oil until hot but not
smoking over medium heat. Add the zucchini, bell pepper, onion, and garlic
and cook, stirring, until the vegetables are crisp-tender, about 7
minutes. Stir in the beans, oregano, and lemon zest and cook, stirring,
until warmed through, about 1 minute. In a small bowl, combine the
evaporated milk, cornstarch, salt, and black pepper. Stir the cornstarch
mixture into the skillet. Bring to a boil and cook, stirring, until the
mixture is slightly thickened, about 1 minute. Stir in the parmesan.
Transfer the mixture to a large bowl, add the pasta, and toss to combine.
Divide the pasta mixture among 4 bowls and serve.

Nutritional analysis (per serving) Fat: 7 g Calories: 447 Saturated fat:
1.7 g Carbohydrate: 73 g Protein: 23 g Cholesterol: 7 mg Sodium 616 mg

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