Green Bean and Tomato Linguine


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This healthy pasta is filled with delicious vegetables and yummy feta.

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Serving Size / Yield

4-6 servings


  • 12 oz. green beans, trimmed
  • 1 pinch salt
  • 1/4 C. olive oil
  • 1 garlic clove, finely chopped
  • 5 med. tomatoes, peeled, seeded and chopped
  • 1 pinch pepper
  • 1 lb. linguine
  • 1/2 C. chopped fresh basil
  • 1 C. mild feta

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Bring 4 qts. water to a boil. Add green beans and salt to taste. Cook for 5 minutes. scoop out green beans with a strainer, , reserving water. Pat beans dry. Cut the beans into 1-inch lengths. Pour the oil into a large skillet. Add the garlic and cook over medium-low heat for 2 minutes. Add the tomatoes and salt and pepper to taste. Cook, stirring occasionally, until tomatoes thicken and juices evaporate. Stir in beans and simmer for 5 more minutes.

Bring the pot of water back to a boil. Add 2 Tbs. salt, then linguine. Make sure pasta is completely covered with water. Cook over high heat, stirring frequently until pasta is al dente. Drain pasta and add it to the skillet with the sauce. Toss linguine with the salt in the skillet. Add basil and cheese. Toss over medium heat until cheese is creamy. Serve.

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