Fusilli with Green Beans and Oregano

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4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
August 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 295
  • Caloriesfromfat 19%
  • Fat 6.3g
  • Satfat 1.8g
  • Monofat 3.2g
  • Polyfat 0.8g
  • Protein 11.4g
  • Carbohydrate 48.7g
  • Fiber 3.3g
  • Cholesterol 5mg
  • Iron 3.8mg
  • Sodium 420mg
  • Calcium 145mg

How to Make It

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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