Penne with Tomatoes, Basil, Green Beans and Feta
- Number of Servings: 6
Ingredients
8 oz fresh green beans, trimmed and broken in 1-2 in. pieces2 cups chopped fresh tomatoes (heirloom, if available)2 T extra virgin olive oil1 plump garlic clove, mincedground sea salt salt and fresh ground pepper to taste1 t. balsamic vinegar2 T slivered basil2 oz crumbled feta cheese (about 1/2 cup) (I used the tomato-herb feta)12 oz penne pasta (I used Barilla Plus)
Makes 6 servings (or more)
1. Combine the olive oil, tomatoes, garlic, basil, vinegar, salt and pepper in a large bowl and let sit for 15-30+ minutes.
2. Bring a large pot of generously salted water to a boil. Fil a bowl with ice water. Add the green beans to the boiling water and boil 4-5 min. Remove with a strainer or skimmer and transfer to the ice water. Allow to cool, then drain & set aside.
3. Bring the water back to a boil and add the pasta. Cook until al dente. When the pasta is done, drop the beans back in to heat, then drain all and toss at once with the tomato mixture and the feta. Serve warm or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYC53.
1. Combine the olive oil, tomatoes, garlic, basil, vinegar, salt and pepper in a large bowl and let sit for 15-30+ minutes.
2. Bring a large pot of generously salted water to a boil. Fil a bowl with ice water. Add the green beans to the boiling water and boil 4-5 min. Remove with a strainer or skimmer and transfer to the ice water. Allow to cool, then drain & set aside.
3. Bring the water back to a boil and add the pasta. Cook until al dente. When the pasta is done, drop the beans back in to heat, then drain all and toss at once with the tomato mixture and the feta. Serve warm or at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYC53.
Nutritional Info Amount Per Serving
- Calories: 309.4
- Total Fat: 9.6 g
- Cholesterol: 11.1 mg
- Sodium: 173.0 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 6.0 g
- Protein: 13.0 g
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