Penne with Green Beans and Basil
Serving Size / Yield
- 8 oz. penne or bow-tie pasta
- 1 lb. green beans, trimmed and each cut in half
- 1 1/2 tsp. salt
- 1 Tbs. water
- 1 C. loosely packed fresh basil leaves
- 1/4 C. extra virgin olive oil
- 1/2 tsp. black pepper
- 1 med. tomato, chopped
- sm. basil leaves for garnish
In large saucepot, cook penne as label directs. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat. Add greens beans and 1/2 teaspoon salt; heat to boiling. Cook beans until tender, 8 to 10 minutes. Drain beans. Rinse beans under cold running water to cool slightly; drain again.
In blender at high speed, combine basil, oil and water and puree until almost smooth, stopping blender occasionally and scraping down sides with rubber spatula. Transfer basil puree to large bowl; stir in remaining 1 teaspoon salt and pepper.
Drain pasta; rinse under cold running water and drain again. In warm serving bowl, toss pasta, beans, tomato and basil puree. Garnish with basil leaves.
Each serving: About 370 calories, 10g protein, 52g carbohydrate, 15g total fat (2g sat. fat), 0mg cholesterol, 680mg sodium.