Pasta and Sun-Dried Tomatoes
- Number of Servings: 4
Ingredients
1/4 cup sun-dried tomatoes1 cup boiling water2 tsp olive oil2 1/2 cups onion, thinly sliced5 cloves garlic1 1/2 tsp marjoram1 lb green beans3/4 lb pasta
Bring large pot of water to a boil for cooking pasta. Meanwhile, place sun-dried tomatoes in a small heatproof bowl with the cup of boiling water and set aside.
Heat olive in a large skillet. Add onions and cook, stirring ofter, for 3 - 4 minutes. Add the garlic and marjoram and cook for 3 min. Add the (frozen) green beans to the skillet and stir to separate. (Note: if using fresh green beans, blanch in the boiling pasta water for 3-4 min and remove to skillet). Cover skillet and cook on medium-low, stirring occasionally.
Cook pasta according to package directions until al dente.
While pasta is cooking, drain the sun-dried tomates, reserving the liquid. Cut into thin strips and add with the reserved liquid to the skillet. Add salt and pepper to taste. Drain pasta and add to skillet. Stir well. Serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user JJCAPS.
Heat olive in a large skillet. Add onions and cook, stirring ofter, for 3 - 4 minutes. Add the garlic and marjoram and cook for 3 min. Add the (frozen) green beans to the skillet and stir to separate. (Note: if using fresh green beans, blanch in the boiling pasta water for 3-4 min and remove to skillet). Cover skillet and cook on medium-low, stirring occasionally.
Cook pasta according to package directions until al dente.
While pasta is cooking, drain the sun-dried tomates, reserving the liquid. Cut into thin strips and add with the reserved liquid to the skillet. Add salt and pepper to taste. Drain pasta and add to skillet. Stir well. Serve immediately
Number of Servings: 4
Recipe submitted by SparkPeople user JJCAPS.
Nutritional Info Amount Per Serving
- Calories: 227.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 83.7 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 4.4 g
- Protein: 6.6 g
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