- 1 pound fresh beans (see notes)
- 1 orange (6 oz.), rinsed
- 1/2 pound dried linguine
- 1 tablespoon olive oil
- 1 tablespoon cumin seed
- 1 clove garlic, peeled and pressed or minced
- 1 cup thinly sliced green onions
- 1 cup cherry tomatoes, rinsed and cut in half
- 1 cup vegetable or fat-skimmed chicken broth
- Salt and pepper
- calories 320
- caloriesfromfat 14 %
- protein 11 g
- fat 5 g
- satfat 0.6 g
- carbohydrate 60 g
- fiber 5.2 g
- sodium 38 mg
- cholesterol 0.0 mg
How to Make It
In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
Trim ends and pull any strings from beans; rinse beans.
With a vegetable peeler, cut thin peel (colored part only) from orange. Cut enough of the peel into fine shreds to make 1 tablespoon. Cut orange into wedges.
When water boils, add linguine and cook 6 minutes. Add beans and cook until pasta and beans are tender to bite, 5 to 7 minutes longer. Drain and pour into a wide, shallow bowl.
Meanwhile, in a 10- to 12-inch frying pan over high heat, stir olive oil and cumin until seed is fragrant, about 1 minute. Add garlic, onions, and cherry tomatoes; stir until tomatoes are hot, about 2 minutes.
Add broth and orange peel; bring to a boil. Pour over noodles and beans, mix, and season to taste with salt and pepper. Serve with orange wedges to squeeze juice onto each portion.