Serves 6

Prep time 15 min.

Cook time 25 min.


3 Tbsps. olive oil, divided

1½ cups chopped onion

2 green bell pepper, seeded and cut into 1-inch pieces

4 cloves garlic, minced

2 zucchini, halved lengthwise and cut into 1-inch pieces

8 oz. whole fresh mushrooms, wiped clean with damp towel and cut into halves

1 can (28oz.) Del Monte® Original Recipe Stewed Tomatoes, drained

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

3 Tbsps. chopped fresh basil [or 1 Tbsp. dried basil]

2 Tbsps. chopped fresh oregano [or 2 tsp dried oregano]

¼ tsp. dried red pepper flakes, optional

12 oz. dry whole grain penne pasta

Salt and black pepper, optional

¾ cup shredded low fat mozzarella cheese, 3 oz.

⅓ cup grated Parmesan cheese


  1. Heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Cook onion and bell pepper 4 minutes or until onions are translucent, stirring occasionally. Stir in garlic and cook 15 seconds, stirring constantly. Stir in zucchini, mushrooms, tomatoes, beans, basil, oregano and red pepper flakes.

  2. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 20 minutes or until peppers are tender, stirring occasionally and breaking up tomatoes with a wooden spoon.

  3. Meanwhile, cook pasta according to package directions; drain well.

  4. Remove tomato mixture from heat, stir in remaining oil and season to taste with salt and pepper, if desired.

  5. Serve tomato mixture over pasta and sprinkle with mozzarella and Parmesan cheeses.

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