Pesto Penne with Green Beans and Potatoes

Oxmoor House
7 (1 1/2-cup) servings.


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1/2 pound fresh green beans
12 cups water
3 cups cubed small round red potatoes
1 pound penne (short tubular pasta), uncooked
2 cups packed fresh basil leaves
1/4 cup canned low-sodium chicken broth, undiluted
1/4 cup 1% low-fat milk
1/4 cup grated Romano cheese
1 1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic


Wash green beans; trim ends, and remove strings. Cut beans into 1-inch pieces. Set aside.

Bring water to a boil in a Dutch oven. Add potato, and cook, uncovered, 2 minutes. Stir in pasta; bring to a boil, and cook, uncovered, 5 minutes. Add beans, and cook 5 additional minutes or until potato and pasta are tender. Drain and set aside.

Position knife blade in food processor bowl. Add basil and remaining 7 ingredients; process 30 seconds or until smooth, stopping once to scrape down sides.

Place pasta mixture in a large bowl; add basil mixture, and toss well.

Created date

August 2009

Nutritional Information

Calories 349
Caloriesfromfat 14 %
Fat 5.3 g
Satfat 1.3 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 12.3 g
Carbohydrate 62.9 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 402 mg
Calcium 0.0 mg