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Green bean pasta
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Green beans add a burst of color and fresh flavor to this hearty pasta dish—with a mild kick from red chili!
- Spray a large, lidded, nonstick skillet with 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. Serve hot.