Try this stopwatch-timed menu from the Cooking Light kitchen. Serves: 4

Fresh Tomato, Sausage, and Pecorino Pasta

Lemony green beans
Steam 1 pound trimmed green beans 5 minutes or until crisp-tender. Drain and rinse with cold water; drain and place in a bowl. Add 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 1 1/2 teaspoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss well.
Credit: Photo: Photo: Randy Mayor; Styling: Jan Gautro

Wine Note Italian sausage craves a clean-tasting wine with the substance to complement the rest of the dish without overwhelming it. The smoky 2006 San Lorenzo Verdicchio Vigna Delle Oche is a great choice. –Gary Vaynerchuk