Best Green Green Pasta Recipes

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PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

  • Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
  • Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  • Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE



Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions
1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula

Steps:

  • Preheat a grill to high.
  • Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
  • Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
  • In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
  • When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA



Pasta With Green Beans and Almond Gremolata image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
  • Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
  • While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
  • Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH



Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach image

Provided by Eddie Jackson

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 pound vegetable penne pasta
4 boneless skinless chicken breasts
5 tablespoons olive oil
3 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1 1/2 cups trimmed and sliced sugar snap peas
One 10-ounce bag frozen peas
3 cups baby spinach
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

Steps:

  • Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
  • Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
  • Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
  • Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams

EMERIL'S SHRIMP AND PASTA WITH CHILIS, GARLIC, LEMON AND GREEN ONIONS



Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 22

20 to 25 (1 1/4 pounds) large shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound cooked linguini
1 teaspoon crushed red pepper flakes
1/4 cup chopped green onion, tops only
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Toss the shrimp in a medium bowl with the Essence.
  • Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

PASTA WITH PESTO, POTATOES, AND GREEN BEANS



Pasta with Pesto, Potatoes, and Green Beans image

Green beans and potatoes bulk up this pesto pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 6

2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt, plus more for seasoning
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto
Pepper

Steps:

  • Place potatoes in a large pot of water; bring to a boil.
  • Add salt and cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
  • Add green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
  • Drain; toss with pesto; season with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 421 g, Fat 16 g, Protein 12 g

PASTA WITH FETA AND GREEN OLIVES



Pasta With Feta and Green Olives image

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Provided by Yasmin Fahr

Categories     easy, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound dried cavatappi, fusilli or other short, curly noodle
1/3 cup olive oil
12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
1 garlic clove, grated or minced
1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1/2 teaspoon red-pepper flakes, plus more as desired
1/2 to ¾ cup loosely crumbled or cubed feta, depending on preference
Black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
  • Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
  • Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL



Pasta Salad with Chickpeas, Green Beans, and Basil image

A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 13

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/2 cup mayonnaise
1 pound farfalle
3 cups green beans, sliced and blanched
1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped fresh basil leaves

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD



Marinated-Artichoke and Green-Bean Pasta Salad image

Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound cavatappi or other short, corkscrew-shaped pasta
Kosher salt
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
2 jars (each 12 ounces) marinated artichoke hearts
2 cups packed flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice
1/2 cup thinly sliced red onion (from 1 small onion)
1/2 cup finely grated Parmesan
Red-pepper flakes, for serving

Steps:

  • Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
  • Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

CREAMY GREEN BEANS AND PASTA



Creamy Green Beans and Pasta image

Make and share this Creamy Green Beans and Pasta recipe from Food.com.

Provided by AZPARZYCH

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces fresh green beans, cut into 1-inch pieces or 8 ounces one 9-ounce packaged frozen cut green beans
6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni or 6 ounces gemelli pasta
1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4 cup sliced green onion
1 (8 ounce) carton plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons prepared mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup finely chopped cooked pancetta (2 ounces) or 1/4 cup ham (2 ounces)
1/4 cup grated parmesan cheese

Steps:

  • If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
  • Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
  • For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2

PESTO PASTA WITH GREEN BEANS AND POTATOES



Pesto Pasta with Green Beans and Potatoes image

Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!

Provided by Kat

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 9

½ pound dry penne pasta
4 red potatoes, cut into 1/4 inch slices
¼ pound fresh green beans, cut into 2 inch pieces
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
½ cup plain yogurt
⅓ cup pesto
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
  • Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
  • Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
  • Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

Nutrition Facts : Calories 574.8 calories, Carbohydrate 88.3 g, Cholesterol 12.9 mg, Fat 16.3 g, Fiber 7.4 g, Protein 19.6 g, SaturatedFat 4.5 g, Sodium 266.1 mg, Sugar 5.3 g

CREAMY CHICKEN & GREEN BEAN PESTO PASTA



Creamy chicken & green bean pesto pasta image

Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

400g pasta shapes
250g green bean, trimmed
1 tbsp olive oil
1 bunch spring onions, finely sliced
2 large ready-roasted chicken breasts, shredded
5 tbsp pesto
3 tbsp double cream
handful parmesan, grated, to serve

Steps:

  • Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
  • Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
  • Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

HERBY PASTA WITH GARLIC AND GREEN OLIVES



Herby Pasta with Garlic and Green Olives image

Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Pasta     Parsley     Olive     Butter     Basil     Garlic     Vegetarian

Yield 4 servings

Number Of Ingredients 10

12 oz. pappardelle or other wide noodle
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed
1 cup finely chopped parsley
1 cup pitted Castelvetrano olives
1/4 tsp. crushed red pepper flakes
3 Tbsp. unsalted butter, cut into pieces
1 cup basil leaves
2 tsp. fresh lemon juice

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Meanwhile, heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and red pepper flakes and cook another minute to let the flavors meld.
  • Using tongs, transfer pasta to pot with sauce and add butter and 1/2 cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil, lemon zest, and lemon juice. Taste and season with salt as needed.
  • Divide pasta among bowls and drizzle with more oil.

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.

SHELL PASTA SALAD WITH SALMON AND GREEN BEANS



Shell Pasta Salad with Salmon and Green Beans image

One of my favorite pasta salads. It is not only delicious but it's also low in fat. Enjoy.

Provided by Alison

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 cup seashell pasta
¼ pound fresh green beans, cut into 1-inch lengths
¼ cup low-fat cottage cheese
¼ cup plain yogurt
1 tablespoon lemon juice
¼ cup chopped fresh dill weed
2 (6 ounce) cans salmon, drained
ground black pepper to taste
8 leaves lettuce

Steps:

  • Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse pasta under cold running water. Drain again and set aside.
  • Blanch green beans in boiling water for 2 minutes. Drain and rinse under cold running water. Drain again and set aside.
  • In food processor or through a sieve, puree cottage cheese. Combine with yogurt and lemon juice; mix well
  • In a large bowl, combine pasta, green beans, yogurt mixture and dill; stir to mix. Discard skin from salmon and break into chunks; add to salad and stir gently to mix. Add pepper to taste. Line serving plate with lettuce leaves and mound salad on top.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 12.3 g, Cholesterol 27.6 mg, Fat 4.3 g, Fiber 1.1 g, Protein 12.5 g, SaturatedFat 0.9 g, Sodium 56.9 mg, Sugar 1.2 g

SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD



Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

GREEN TOMATO PASTA SAUCE



Green Tomato Pasta Sauce image

Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.

Provided by 2hot2handle

Categories     Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
12 medium green tomatoes, cut into 1/4 slices
kosher salt
ground black pepper
6 garlic cloves, minced
24 fresh basil leaves
1 lb linguine
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat oven to 300°F.
  • Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
  • In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
  • Serve over hot cooked pasta and top with freshly grated Parmesan.

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS



Beef Casserole With Creamy Pasta and Green Onions image

Easy make ahead dish that is full of flavor. Can substitute ground turkey or chicken for the beef. Can make ahead and freeze. From Lone Star Legacy cookbook.

Provided by Vicki in CT

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground chuck
10 ounces Rotel Tomatoes
16 ounces tomato sauce
4 garlic cloves, chopped
salt and pepper
10 ounces thin egg noodles
8 ounces cream cheese, room temperature
2 cups reduced-fat sour cream
12 green onions, chopped (use the entire onion)
2 cups fat-free cheddar cheese, grated

Steps:

  • Preheat oven to 325 degrees.
  • Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
  • Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
  • In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
  • Bake for 30 minutes until bubbly.
  • *If making ahead will need to increase cooking time.

UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA



Unbelievably Creamy Garlic & Green Olive Pasta image

Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.

Provided by ThatBobbieGirl

Categories     Lunch/Snacks

Time 30m

Yield 1 pot

Number Of Ingredients 8

pasta
green olives
fresh garlic
olive oil
light cream or half-and-half
parmesan cheese
black pepper
parsley

Steps:

  • Put on a big pot of water to boil.
  • Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
  • After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
  • Get some green olives.
  • Any kind you want, really.
  • I just get a bottle of cheap salad olives.
  • There are usually a lot of pimento pieces floating around in there.
  • We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
  • You can get a bit fancier if you want.
  • Chop up the olives a bit, not tiny.
  • Next the garlic.
  • OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
  • Those are okay for some things, and I do use them often.
  • However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
  • I will weep.
  • Don't do that to me.
  • Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
  • Just roll it up in there, then roll it back and forth on the countertop a few times.
  • Unwrap it, and the peel should be off or mostly off.
  • Do this with lots of garlic cloves.
  • LOTS.
  • At least a couple per person you're feeding.
  • Slice the garlic, but not too thinly.
  • In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
  • Be generous.
  • A handful per person is a good start.
  • Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
  • Add some light cream, and bring to a simmer.
  • Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
  • Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
  • Toss.
  • Serve immediately.
  • Bow.
  • But be humble.

GREEN BEAN PASTA SALAD



Green Bean Pasta Salad image

I like to prepare this special green bean pasta salad with fresh green beans and homegrown dill. Serve chilled or at room temperature. -Chris Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 11

8 ounces uncooked spiral pasta
1 pound fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup olive oil
2 tablespoons white wine vinegar
1/8 teaspoon cayenne pepper
1 cup cubed fully cooked ham
4 green onions, thinly sliced
2 tablespoons minced fresh parsley
1 to 2 tablespoons snipped fresh dill or 1 teaspoon dill weed
Salt to taste
1 cup chopped walnuts, toasted

Steps:

  • Cook pasta according to package directions. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes. , Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat. , Add the ham, onions, parsley, dill and salt; toss to coat. Refrigerate until serving. Stir in walnuts just before serving.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.

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