penne with potatoes, green beans, herbs

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add flageolets for green soybeans for texture and more protein

 

 

 

* Exported from MasterCook *

 

Penne with Potatoes, Green Beans and Herbs

 

Recipe By :Lighter quicker better by Richard Sax and Marie Simmons 1995

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup flat-leaf parsley leaves -- (packed)

1 tablespoon fresh oregano leaves

1 teaspoon fresh thyme leaves

1 pound small red-skinned potatoes -- scrubbed

Salt

2 tablespoons olive oil

1/4 cup slivered red bell pepper

1 garlic clove -- crushed

1/4 teaspoon black pepper

3/4 pound penne

or other tubular pasta

1 pound green beans -- ends trimmed

cut to same length as penne (about 1.25 inches)

grated Parmigiano-Reggiano cheese

 

1. Bring a large pot of water to a boil.

 

2. Finely chop the parsley, oregano, and thyme together. Set aside. Cook

the potatoes in boiling salted water until tender, 15 to 20 minutes. Drain

and let stand until cool enough to handle. Halve the potatoes and slice

into 1/4-inch-thick half-moon shapes.

 

3. Meanwhile, heat the oil in a large skillet, preferably nonstick, over

medium heat. Add the red pepper and saute 1 minute. Add the garlic and

saute 30 seconds longer. Add the potatoes, herb mixture, 1/2 teaspoon salt,

and the pepper.

 

4. Add salt to the pasta water. Cook the penne for 5 minutes; add the green

beans and cook until the penne is al dente and the beans are tender, about

8 minutes. Ladle out 1/3 cup pasta cooking liquid. Drain the pasta.

 

5. Toss together the pasta and green beans, pasta cooking liquid, and

potato mixture. Correct seasonings and serve at once. Pass freshly grated

Parmigiano-Reggiano cheese at the table.

 

Description:

" full protein: 31% of DV "

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Per Serving (excluding unknown items): 502 Calories; 8g Fat (14.9% calories

from fat); 15g Protein; 92g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 21mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable;

1 1/2 Fat.

 

NOTES : Pasta with potatoes and green beans is typical of Genoa, where the

dish is tossed with pesto. We've used lots of fresh herbs instead. For the

right balance of textures, the beans should not be undercooked.

 

Nutr. Assoc. : 1036 3390 0 4219 0 0 4695 0 0 312 0 0 0 1034

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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