Confetti Pasta and Beans

• 8 ounces, weight Dry Corkscrew Pasta
• 1 Tablespoon Olive Oil
• 1 whole Bell Pepper, Chopped
• 1 whole Small Red Onion, Chopped
• 2 whole Carrots, Peeled And Chopped
• 1 clove Garlic, Minced
• 2 cups Chicken Stock
• 1 can (19 Oz. Size0 Mixed Bean Medley (Chickpeas, Dark Red Kidney Beans, Black-eyed Peas, White Kidney Beans, Romano Beans, Baby Lima Beans)
• 1/2 cups Corn Kernels, Thawed-frozen Or Canned
• 1/4 cups Scallions, Chopped
• 1/4 cups Chopped Cilantro
• 1/4 cups Sliced Black Olives
• 1/2 cups Chopped Fresh Grape Tomatoes
• Grated Parmesan Cheese, For Serving (optional)
• Prepared Guacamole, For Serving (optional)

1. In a large pot, cook pasta to manufacturers instructions.
2. While the pasta is cooking, heat a large saute pan with oil over medium-high heat.
3. Add bell pepper, onion, and carrots with a pinch each of salt and pepper.
4. Cook for 4-5 minutes until onions are translucent.
5. Add minced garlic, cook for an additional minute.
6. Add chicken stock, bring to a boil, then reduce heat to a simmer, cooking until carrots are tender.
7. Add cooked, drained pasta and drained beans into the saute pan, stir to coat.
8. Simmer on low until liquids have been absorbed by the pasta, about 4-5 minutes.
9. Remove from heat.
10. Stir in corn, scallions, cilantro, olives and tomatoes.
11. Top with grated cheese, or guacamole (optional).

pasta, olive oil, bell pepper, red onion, carrots, clove garlic, chicken, medley, corn kernels, scallions, cilantro, black olives, fresh grape tomatoes, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/confetti-pasta-and-beans/ (may not work)