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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 78.7 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Pasta with Roasted Tomatoes, Green Beans and Capers calories by ingredient
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Pasta with Roasted Tomatoes, Green Beans and Capers

Submitted by: BIPOLARPRINCESS

Introduction

Nutritional info without the Vegan parmesan. Nutritional info without the Vegan parmesan.
Number of Servings: 4

Ingredients

    olive oil cooking spray
    1 medium sweet onion, chopped
    2 cloves garlic, minced
    1 large can Italian whole plum tomatoes, with juice (I use fresh tomatoes instead of canned)
    2-3 tablespoons balsamic vinegar
    1 tablespoon capers, drained, rinsed
    2 cups cut green beans, cooked to tender-crisp
    1 teaspoon Italian Herb seasoning (or dried basil)
    1/4 teaspoon dried oregano
    sea salt, to taste
    freshly ground black pepper
    8 ounces quinoa penne or spiral rotini pasta
    Vegan parmesan (optional)

Directions

Preheat oven to 375 degrees.

1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.

2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.

3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)

Serve with a generous green salad on the side, and some vegan "Parmesan", if desired. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.






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Member Ratings For This Recipe

  • Found this looking for a way to use up bountiful bean harvest. Yummy! I added mushrooms. - 7/19/11

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  • I made this last night with garden-fresh green beans and tomatoes, and it was absolutely delicious! Filling but not too heavy, lots of incredible flavor, and great with a glass of wine! - 8/27/09

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  • I will definately make it again, we loved it, the roasting process really marries the flavors well. I used spinich fettichini which was really yummy. - 8/9/09

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