Versatile  One Pan Dinner
Contributed By: Shirley Poole RD CSP LDN (Swedish American)

1 lb whole grain pasta (any shape is fine)
1 lb frozen mixed vegetables (any variety of mixtures) or  1-2lbs  total of fresh vegetables ( I use broccoli, carrots, green pepper, and  zucchini or broccoli, corn, red pepper, green beans, and  mushrooms)
1 15 oz can black or red kidney beans, drained

1. Cook pasta in a large pan of boiling water until almost done.

2. Add frozen or fresh vegetables.  Stir occasionally.

3. When the pasta vegetable mixture starts to boil, turn off heat and drain.

4. Add the beans to the hot mixture and stir.

You may serve as is or add one of these sauces:  spaghetti sauce, tomato sauce, Lite Italian dressing, salsa, or other lite salad dressing.  The variety of vegetables and sauces means you will never have the same dish twice.

This is a great way to use leftover vegetables.