Learn how to make Mediterranean Veggies with Navy Beans and Penne, one of Rita's recipes for type 2 diabetes remission.

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Mediterranean Veggies with Navy Beans and Penne


  • 4 ounces multigrain penne pasta
  • 1 (16-ounce) can navy beans, rinsed and drained
  • 1 medium green bell pepper, chopped
  • 1 small zucchini, sliced
  • 1 tablespoon olive oil
  • 2 medium garlic cloves, minced
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes
  • 2 teaspoons dried basil leaves
  • 2 ounces shredded 2% mozzarella cheese
  • 1 tablespoon grated Parmesan cheese


  1. Cook pasta according to package directions. Add navy beans during the last minute of cooking. Drain.
  2. Heat large nonstick skillet over medium high heat. Add olive oil to heat. Add peppers and zucchini. Cook for about 5 minutes, stirring occasionally.
  3. Add garlic; cook 15 seconds, stirring constantly. Add tomatoes and basil; bring to a boil, reduce heat, cover tightly and simmer 10 minutes. Remove from heat.
  4. Place pasta and bean mixture on serving platter. Pour vegetable mixture over the pasta and beans. Sprinkle the top evenly with mozzarella cheese and then Parmesan cheese.

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