Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as beans) that it makes a heaping quantity. It’s a great way to serve pasta in the fall, but you can enjoy it in the winter as well. Photos by Evan Atlas.
Serves: 6 or more
- 8 to 10 ounces penne, spirals, gemelli, or other short pasta shape
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1/2 medium bell pepper, any color, cut into strips
- 1/4 cup dry white wine, water, or vegetable broth
- 1 small yellow summer squash, sliced, or 1 1/2 to 2 cups firm-cooked or baked diced butternut squash (see note)
- 1 small zucchini, sliced
- 2 cups fresh uncooked corn kernels (cut from 2 large ears)
- 4 medium firm, ripe tomatoes, diced
- 15-ounce can pink, pinto, or kidney beans, drained and rinsed
- 1 tablespoon minced fresh oregano, or 1 teaspoon dried
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
- Vegan Parmesan cheese, optional
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a steep-sided stir-fry pan. Add the garlic and bell pepper and sauté for 2 to 3 minutes over low heat or until both are golden.
Add the wine, wanter or broth to the pan, followed by the corn kernels, yellow or butternut squash, zucchini, and corn kernels. Raise the heat to medium and cook, covered, for 8 minutes or until the vegetables are just tender. Stir once or twice during this time.
Add the tomatoes, beans, and oregano. Cover and cook for 4 to 5 minutes longer, or until the vegetables are just tender, then remove from the heat.
Combine the pasta with the vegetable mixture in a large serving container. Stir in the parsley, then season to taste with salt and pepper and toss together. Serve at once, passing around vegan Parmesan for topping if desired.
Note: For tips on cutting butternut squash, see How to Cut a Butternut Squash Without Losing Your Mind.