Green Bean Pasta
Every plate needs a bright, fresh, and delicious side dish, doesn’t it? This quick and easy vegetable pasta salad checks off each and every one of those boxes.
This recipe is courtesy of Slimming World.
- Low-calorie cooking spray
- 3 garlic cloves, minced
- 1 red chili pepper with seeds removed, chopped
- 1/2 Teaspoon fennel seeds
- 1 Pound (3 cups) plum tomatoes, chopped
- 3/4 Pounds dry penne pasta
- Salt and freshly ground pepper
- 3/4 Pounds fresh green beans, each cut diagonally into 2–3 pieces
Spray a large, lidded, non-stick skillet with low-calorie cooking spray and place over medium heat.
Add the garlic, chili pepper, and fennel seeds and cook, stirring, for 2–3 minutes, or until fragrant.
Add the tomatoes and their juices to the pan and bring to a boil.
Reduce the heat to low, cover and simmer for 20 minutes.
Take off the lid and cook for 5 minutes or until thickened.
Meanwhile, cook the pasta according to package directions.
Drain, reserving a little of the cooking water.
While the pasta is cooking, steam the green beans over boiling, salted water for 3–4 minutes or until just tender.
Stir the beans into the tomato sauce, season the sauce with salt and pepper and remove from the heat.
In a serving bowl, toss the penne with the tomatoes and beans and loosen the sauce with a little of the pasta cooking water if needed.