8 ounces penne pasta
3/4 cups diced carrots
1 1/2 cups canned green beans
2 tablespoon canola oil
2 tsp. minced garlic
3-4 fresh sage leaves, chopped
salt and pepper to taste

Cook pasta as directed, adding carrots the last 5 minutes. Drain, and place in serving bowl to keep warm. Saute drained beans, garlic and sage in the olive oil. Cook until garlic is lightly colored and beans are hot. Add to pasta; season with salt and pepper and toss to mix. Makes 5 1/2 cups