Tomato Pasta with Vegetables

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz penne and cook until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.

Step 2

While pasta cooks, trim the 8 oz green beans and cut into 2-inch pieces. Slice the 1 medium zucchini into half-moons.

Step 3

Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.

Step 4

Add the green beans and zucchini to the skillet. Cook, stirring occasionally, until crisp-tender, about 5 minutes.

Step 5

Pour in the 24 oz crushed tomatoes and 1 tsp dried oregano. Simmer until slightly thickened, about 8 minutes. Season with salt and pepper.

Step 6

Add the drained penne to the skillet with 0.5 cup pasta water. Toss to coat, adding more water if needed for a silky sauce.

Step 7

Serve hot, topped with the 0.5 cup grated Parmesan and extra oregano if desired.