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

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Directions

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  • 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.

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Nutrition Facts

295 calories; calories from fat 19%; fat 6.3g; saturated fat 1.8g; mono fat 3.2g; poly fat 0.8g; protein 11.4g; carbohydrates 48.7g; fiber 3.3g; cholesterol 5mg; iron 3.8mg; sodium 420mg; calcium 145mg.
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