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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