• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 6 shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces
3. 3 large garlic cloves, minced
4. 1 leek, white and tender green parts only, halved lengthwise and sliced
5. 6 cups vegetable stock
6. 1 cup drained canned Italian tomatoes, coarsely chopped
7. Salt and freshly ground pepper
8. 1 cup tubetti pasta (1/4 pound)
9. 1/2 pound wax beans, cut into 1-inch pieces
10. 1/2 pound baby zucchini, cut into 1/2-inch rounds
11. 1 cup drained canned white beans
12. 1/2 cup frozen baby peas, thawed
13. 2 tablespoons chopped basil

Directions

1. Heat 1 tablespoon of the olive oil in a large casserole. Add the mushrooms, garlic and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper and bring to a boil. Add the pasta and cook until barely softened, about 4 minutes. Add the wax beans, zucchini and white beans, cover partially and cook until tender. Stir in the peas and basil. Drizzle with the remaining 1 tablespoon of olive oil and serve.

Notes

One Serving 249 calories, 6.1 gm total fat, 0.8 gm saturated fat, 41 gm carb.