• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

• 8 oz. dried whole grain penne pasta
• 2 medium zucchini and/or yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
• 2 cups coarsely chopped tomatoes
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 3 cloves garlic, minced
• 1 15-oz. can no-salt-added tomato sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 15-oz. can no-salt-added red kidney beans, rinsed and drained

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