Fusilli with Green Beans and Oregano

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August is a great time for all kinds of fresh beans, from wide Romanos to skinny French filets. This is best with the thinnest green beans you can find.
4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)


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1/2 pound (2-inch) cut green beans
4 cups hot cooked fusilli (about 8 ounces uncooked pasta)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese


Bring 3 cups water to a boil in a large saucepan; add beans. Cook 4 minutes or until tender; drain. Combine the beans, pasta, and the next 7 ingredients (pasta though garlic) in a large bowl; toss well. Sprinkle with cheese.

Created date

August 2000

Nutritional Information

Calories 295
Caloriesfromfat 19 %
Fat 6.3 g
Satfat 1.8 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 11.4 g
Carbohydrate 48.7 g
Fiber 3.3 g
Cholesterol 5 mg
Iron 3.8 mg
Sodium 420 mg
Calcium 145 mg