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Fusilli with Green Beans and Oregano

Yield 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.