Pasta with Green Beans and Sun Dried Tomatoes

Here’s a delicious pasta dish that isn’t swimming in rich sauce.  I used cellentani from Barilla as it’s manufactured here in Ames, Iowa.  Use good fresh parmesan, and thin or French-cut green beans if you have them.   We enjoyed it with Roasted Salmon.  The salmon bakes in 10-12 minutes, while you are making your side dish for a quick meal.            
Pasta with Green Beans and Sun Dried Tomatoes
  8          Ounces  Pasta -- Cellentani, fusilli, cavatappi or rotini
  1          Tablespoon  Olive Oil
  1          Teaspoon  Garlic -- minced
     1/8   Teaspoon  Black Pepper -- freshly ground
  10        Ounces  Green Beans -- thawed
     1/2   Cup  Parmesan Cheese -- shredded
     1/4   Cup  Dried Tomatoes -- cut in bits
Cook the pasta in a large pot of boiling water according to package directions until just tender.  Drain and keep warm.
In the same pot, combine the oil, garlic, and pepper.  Stir over medium heat for 1 minute.  Stir in the beans and heat through.  Add the pasta.  Sprinkle with the cheese and dried tomatoes and toss to mix well.
6 Side dish servings or 4 main dish servings
Optional:  Use bits of red pepper flakes instead of the sun -dried tomatoes.  Or add canned or cooked fish, poultry or meat.
Cost:  $2.65 or 45¢ per side dish serving using dried tomatoes
Per Side Dish Serving: 210 Calories; 5g Fat (21.2% calories from fat); 9g Protein; 33g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 176mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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