Mostaccioli with Green Beans and Tomatoes

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"Tomatoes and green beans are tossed with pasta and topped with Parmesan cheese in this light and summery wave 2 meal."
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30 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Ready In

  1. In a large saucepan cook pasta and beans in a large amount of lightly salted boiling water about 14 minutes or until the pasta and beans are tender. Drain; return to saucepan.
  2. Meanwhile, in a medium saucepan cook onion and garlic in hot oil over medium heat for 2 to 3 minutes or until onion is tender. Reduce heat to low and add tomatoes and wine; cook and stir for 2 minutes more.
  3. Add tomato mixture to pasta mixture; toss lightly to combine. Transfer to a serving dish. Sprinkle with Parmesan cheese and parsley. If desired, season to taste with freshly ground pepper.



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This was a pretty good pasta. I like the idea of cooking green beans in with the pasta, an easy way to squeeze in an extra vegetable. This was great re-heated for lunch.

this was good, easy, fast and healthy. I'm thinking next time I will add feta for a little more kick.

YUMMMMM! A perfect recipe for those summer time veggies growing in the garden!

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