Penne With Green Beans And Tomatoes Recipes

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PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA



Penne With Heirloom Tomatoes, Basil, Green Beans and Feta image

Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, pastas, appetizer, main course, side dish

Time 50m

Yield Serves four

Number Of Ingredients 10

6 to 8 ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
2 cups chopped fresh ripe tomatoes
2 tablespoons extra virgin olive oil
1 plump garlic clove, minced (more to taste)
Salt (I like to use a very good coarse sea salt or fleur de sel for this)
freshly ground pepper to taste
1 teaspoon balsamic vinegar (optional)
2 tablespoons slivered basil
2 ounces crumbled feta (about 1/2 cup)
3/4 pound pasta (penne or fusilli are good choices)

Steps:

  • Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
  • Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
  • Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS



Penne with Roasted Tomatoes, Garlic, and White Beans image

Provided by Ellie Krieger

Categories     main-dish

Time 1h5m

Yield 4 (1 1/2 cup) servings

Number Of Ingredients 9

3 large tomatoes, cut into wedges
4 cloves garlic, unpeeled
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper
1(15 ounce) can cannellini beans
1/2 pound penne pasta
1/4 cup fresh basil leaves, torn
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
  • Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
  • When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams

PENNE WITH TOMATOES & WHITE BEANS



Penne with Tomatoes & White Beans image

I learned how to make this dish from friends in Genoa, Italy, where they're known for creating tasty combinations of veggies, pasta and beans. You can sub feta cheese to give this a Greek twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
2 tablespoons olive oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (15 ounces) cannellini beans, rinsed and drained
1 package (10 ounces) fresh spinach, trimmed
1/4 cup sliced ripe olives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Nutrition Facts : Calories 491 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 1505mg sodium, Carbohydrate 77g carbohydrate (14g sugars, Fiber 9g fiber), Protein 19g protein.

MEDITERRANEAN PENNE PASTA AND BEANS



Mediterranean Penne Pasta and Beans image

Beans cooked with tomatoes and spinach provide a perfect topping for your pasta dinner that's ready in 30 minutes - perfect if you love Mediterranean cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

6 oz. (1 3/4 cups) uncooked penne (tube-shaped pasta)
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
2 (14.5-oz.) cans no-salt-added tomatoes, undrained, cut up
1 (15-oz.) can Old El Paso™ garbanzo beans or Progresso™ Chickpeas, drained, rinsed
1 1/2 teaspoons dried Italian seasoning
1 teaspoon sugar
1 (10-oz.) pkg. prewashed fresh spinach, stems removed, chopped (about 8 cups)
2 oz. (1/2 cup) crumbled feta cheese
1/4 cup sliced ripe olives

Steps:

  • Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat oil in large skillet or Dutch oven over medium-high heat until hot. Add garlic; cook and stir 30 seconds. Add tomatoes, beans, Italian seasoning and sugar; mix well. Bring to a boil. Reduce heat; simmer 10 minutes.
  • Add spinach; cook 3 minutes or until spinach wilts, stirring frequently.
  • To serve, arrange cooked penne on large serving platter. Top with tomato mixture. Sprinkle with cheese and olives.

Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 15 mg, Fat 2, Fiber 10 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g

PASTA WITH TOMATOES, GREEN BEANS & FETA



Pasta With Tomatoes, Green Beans & Feta image

Make and share this Pasta With Tomatoes, Green Beans & Feta recipe from Food.com.

Provided by Dancer

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs ripe tomatoes, seeded and diced
2 cloves garlic, minced or pressed
salt & freshly ground black pepper, to taste,plus
1 tablespoon salt, for pasta water
1 -2 tablespoon olive oil, to taste
1 -2 teaspoon balsamic vinegar, to taste (optional)
2 tablespoons chopped fresh chives
1 tablespoon fresh basil or 1 tablespoon of fresh mint, slivered or chopped
2 ounces feta cheese, crumbled (about 1/2 cup)
3/4 lb pasta (fusilli, rigatoni, farfalle or penne)
1/2 lb green beans, trimmed and broken in half

Steps:

  • Start a large pot of water to boil with 1 tbsp.
  • salt.
  • While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
  • Add feta.
  • Let sit at room temperature 15 minutes or longer.
  • Taste and adjust seasonings.
  • Add pasta to boiling water.
  • Cook 5 minutes.
  • Add beans.
  • Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
  • Drain, toss with tomato mixture and serve.
  • The tomato mixture, without the herbs, can be made hours ahead.
  • Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

PENNE AND GREEN BEANS WITH TOMATO-TARRAGON SAUCE RECIPE - (4.4/5)



Penne and Green Beans with Tomato-Tarragon Sauce Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 11

Ingredients
1/4 cup extra virgin olive oil (EVOO)
4 cloves garlic, very thinly sliced
1 small red chili pepper, very thinly sliced
2 pints ripe cherry or grape tomatoes
Salt and pepper
1/2 cup dry, crisp white wine
1/4-1/3 cup tarragon leaves, chopped (several sprigs)
1 pound penne rigate
1/2 pound green beans or haricots verts, trimmed and cut into thirds on an angle
vegan parm for grating

Steps:

  • Bring a large pot of water to a boil for the pasta. In a large skillet with a tight-fitting lid, heat the EVOO, four turns of the pan, over medium-high heat. Add the garlic and chili pepper and swirl for 2 minutes. Add the tomatoes and shake to coat with the EVOO; season with salt and pepper and cover the pan. Cook until some of the tomatoes burst, 10-12 minutes, then break up the remaining tomatoes with a potato masher and deglaze the sauce with the wine. Reduce for 1-2 minutes, then stir in the tarragon and lower the heat to simmer. Adjust the seasonings. Salt the boiling water, then cook the pasta for 7 minutes; add the green beans (or haricots verts) and cook for 4 more minutes. Reserve half a cup the starchy cooking water; drain the pasta and beans and add to the skillet. Toss with the sauce and reserved starchy cooking water. Serve in shallow bowls topped with lots parm cheeze

PENNE WITH VEGGIES AND BLACK BEANS



Penne with Veggies and Black Beans image

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

GREEN BEAN & PENNE SALAD WITH TOMATO AND OLIVE DRESSING



Green bean & penne salad with tomato and olive dressing image

Make a speedy pasta salad tossed with a healthy tomato and basil dressing for a low-calorie, vegetarian lunch that packs in three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta

Time 22m

Number Of Ingredients 9

75g wholemeal penne
160g green beans , trimmed and cut into short lengths
1 large red onion , halved and thinly sliced
2 tomatoes , chopped
1 tbsp rapeseed oil
2 tbsp apple cider vinegar
10g basil leaves
4 Kalamata olives , chopped
large handful rocket

Steps:

  • Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.
  • Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.
  • Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.

Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

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