Fusilli with Green Beans and Oregano

Name: Fusilli with Green Beans and Oregano
Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
Ingredients: ½ pound (2-inch) cut green beans; 4 cups hot cooked fusilli (about 8 ounces uncooked pasta); ½ cup chopped fresh flat-leaf parsley; ½ cup thinly sliced green onions; 2 tablespoons chopped fresh or 2 teaspoons dried oregano; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 garlic clove, minced; ¼ cup (1 ounce) grated fresh Parmesan cheese

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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.

Recipe by Cooking Light August 2000

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Fusilli with Green Beans and Oregano

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Fusilli with Green Beans and Oregano

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Fusilli with Green Beans and Oregano