Green Beans, Red Potatoes and Pasta Recipe
A comfort food dish of pasta, fresh green beans and red potatoes with a light sauce.
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Ingredients
- 6 quarts of water
- 4 cups fresh green beans (about 1/2 pound)
- 2-3 cups red potatoes, sliced 1/4 inch thick
- 8 ounces farfalle pasta
- 1/4 cup onion, diced
- 1 garlic clove, diced
- 1 tablespoon celery, diced
- 1/2 teaspoon Netta Belle's Choice Red Pepper Flakes
- 1/2 teaspoon whole peppercorns, crushed
- Netta Belle's Choice Sea Salt to taste
- 1 teaspoon lemon zest
- 2 teaspoons fresh oregano, chopped
- 1 tablespoon olive oil
- 2 tablespoons salt-free butter
- 1/2 cup pasta water
- 1/4 cup grated pecorino romano or parmesan cheese
Directions
- Bring water to boil in large kettle.
- Add green beans, bring back to boil 6 minutes.
- Remove with slotted spoon, drain and rinse with cold water to stop cooking.
- Set beans aside.
- Add potatoes to same water, cook until soft.
- Remove potatoes with slotted spoon, drain and set aside.
- Add pasta to vegetable water, cook per package instructions.
- When al dente, save 1 cup pasta water.
- Drain pasta and rinse briefly with cold water.
- Heat olive oil and butter in 12-inch skillet.
- Cook onion, garlic and celery until soft and onion translucent.
- Add green beans, potatoes and pasta to skillet.
- Sprinkle seasonings (except cheese) and pasta water over and stir to blend.
- Care not to mash potatoes.
- Simmer to heat through.
- Pour into serving dish or serve from skillet.
- Sprinkle the cheese over the vegetables and pasta.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1142g | |
| Recipe makes 6 servings | |
| Calories 239 | |
| Calories from Fat 39 | 16% |
| Total Fat 4.48g | 6% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 114mg | 5% |
| Potassium 748mg | 21% |
| Total Carbs 39.57g | 11% |
| Dietary Fiber 12.5g | 42% |
| Sugars 0.97g | 1% |
| Protein 11.26g | 18% |
