Penne With Heirloom Tomatoes, Basil, Green Beans and Feta
Updated Jan. 30, 2023
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6 to 8ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
- 2cups chopped fresh ripe tomatoes
- 2tablespoons extra virgin olive oil
- 1plump 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
- 1teaspoon balsamic vinegar (optional)
- 2tablespoons slivered basil
- 2ounces crumbled feta (about ½ cup)
- ¾pound pasta (penne or fusilli are good choices)
Nutritional analysis per serving (4 servings)
458 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 555 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Step 2
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.
- Step 3
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.
- Advance preparation: The sauce can be assembled several hours ahead. If you want the basil to maintain its vivid color, leave it out until just before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I really like this recipe because of the vegetables. I actually substituted broccolini for the green beans. Unless one uses haricots verts the other beans are not very appealing. I feel that pasta needs to be and stay quite hot so I keep the pasta/broccolini as hot as long as possible before adding the tomatoes.
Delicious. I added an extra T of Balsamic and substituted small buffalo mozzarella in place of feta. Excellent flavors.
This is marvelous. Some modifications: more garlic, more feta (2.5 x), more tomatoes, some Aleppo pepper. We'll make this again.
no beans, used celery(didn't cook).sat with tomatoes. no feta used mozzarella.
I drop whole garlic cloves into pasta water for a couple of minutes. Tames it. Delicious recipe for August garden bounty
I added extra lemon olive oil, 3 T total olive oil, 1 and 1/2 T balsamic, 4 T basil, shallots,, about 2 T. Very yummy. Next time I’ll try adding some castelvatranos.
Advertisement