| | Penne with Green Beans and Herbs 1 1/2 cups penne
1 pound green beans, cut into 1 1/2-2" lengths
4 teaspoons olive oil
2 garlic cloves, minced
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
1/2 teaspoon minced thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese |
|
In a large pot of boiling water, cook the penne 7 minutes; add the beans and cook until the penne is tender, 5-7 minutes longer. Drain, reserving 1/4 cup of the pasta cooking liquid, and keep warm. In a large nonstick skillet, heat the oil. Add the garlic; cook, stirring, about 1 minute. Stir in the penne and cooking liquid; cook, stirring as needed, until the liquid is slightly reduced. Remove from the heat; stir in the parsley, basil, thyme, salt and pepper. Sprinkle with the cheese; toss to combine. Serves 4
|
-