Recipe by The Sonoma Diet Online
"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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dried mostaccioli or penne pasta
green beans and/or wax beans, cut into 1-inch pieces
extra-virgin olive oil
ripe medium plum tomatoes, seeded and chopped
dry white wine, vegetable broth, or chicken broth
finely shredded reduced-fat Parmesan cheese
chopped fresh Italian parsley
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mostaccioli with Green Beans and Tomatoes
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 45
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