PENNE WITH GREEN BEANS AND TOMATOES

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PENNE WITH GREEN BEANS AND TOMATOES image

This could be a salad, a side dish or a complete meal, whatever you choose. It's a really good summertime dish to have when tomatoes are at their best. Recipe & photo: Southern Living Magazine 06-20-14

Provided by Ellen Bales

Categories     Pasta Sides

Time 35m

Number Of Ingredients 13

1 pkg (16 oz.) whole wheat penne pasta
1 pkg (8 oz.) haricots verts (thin green beans) cut into 1-1/2-inch pieces
1 pt grape tomatoes, halved
3/4 c lemon-shallot vinaigrette (recipe below)
1/4 c chopped fresh dill
LEMON-SHALLOT VINAIGRETTE:
1/2 c fresh lemon juice
1 shallot, minced
1 c olive oil
1/4 c minced fresh flat-leaf parsley
1 Tbsp honey
1 Tbsp whole grain dijon mustard
salt and pepper to taste

Steps:

  • 1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain.
  • 2. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving stir in dill, and add salt and pepper to taste.
  • 3. VINAIGRETTE: Stir together the lemon juice and shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey and Dion mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

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