Green Bean Pasta Primavera (Ready in 30 Mins!)
(Port Coquitlam, Canada)
(Matt: this green bean pasta primavera or 'pasta salad with green beans' as you may have heard it called is a super-fresh crunchy delight. Thanks for sending it in Rita!)
Ingredients for sauce:
- Olive oil
- 2-3 gloves of garlic (whole, cut in half or diced, you decide.)
- 1 large can of plum tomatoes
- Fresh or dry basil
- Salt and pepper
Optional: Fresh whole jalapeno pepper or any hot pepper of choice. I use whatever I find. This is strictly for flavor, and I like to eat it with the pasta, so unless you want it hot, and your children can handle it, keep it whole - stem and all!)
- Approx 1 lb of fresh whole green beans, (frozen works), and feel free to use more than 1 lb. I like to use more rather than less.
- Use any type of pasta you prefer: spaghetti or penne are what I like to use.
- 2 or 3 small zucchini cut up into 1/2 inch thickness, and then in half.
1. In a pan saute 2 to 3 gloves of garlic in olive oil.
2. Add 1 large can of plum tomatoes, basil, salt and pepper, plus the jalapeno pepper if you choose to be daring.
Allow this to simmer while you prepare the greens and pasta.
3. In a large pot bring salted water to a boil and add the green beans, allowing them to boil and cook for about 5 minutes.
Add the pasta and cut up zucchini into the boiling pot with the green beans.
4. Your pasta should be cooked in about 8 to 10 min. When ready, drain the water.
Tip: you may want to leave a little bit of water in the pot depending on how much sauce you like. This tastes really good if it's runny and the bread soaks up the sauce!
5. Add about 1/4 cup of butter, pour in your sauce, mix and service right away with a fresh loaf of french bread.
Don't forget the real parmesan cheese!