Penne with Green Beans and Herbs

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Category : Pastas/Risottos

Recipe : Penne with Green Beans and Herbs

Makes 4 servings

To save time and cooking pots, cook the beans with the pasta.

1 1/2 cups penne
1 pound green beans, cut into 1 1/2-2" lengths
4 teaspoons olive oil
2 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
1/2 teaspoon minced thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese

In a large pot of boiling water, cook the penne 7 minutes; add the beans and
cook until the penne is tender, 5-7 minutes longer. Drain, reserving 1/4 cup of
the pasta cooking liquid, and keep warm.
In a large nonstick skillet, heat the oil. Add the garlic; cook, stirring, about 1
minute. Stir in the penne and cooking liquid;* cook, stirring as needed, until the
liquid is slightly reduced. Remove from the heat; stir in the parsley, basil, thyme,
salt and pepper. Sprinkle with the cheese; toss to combine.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat.

PER SERVING: 253 Calories, 7 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 393
mg Sodium, 39 g Total Carbohydrate, 5 g Dietary Fiber, 10 g Protein, 141 mg Calcium .

*The starches in the pasta cooking water help to bind the herbs to the pasta, so you
don't need to add oil to the dish.