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Pasta with Tomato-Orange Beans
The ridges in the penne rigate ("rigate" means ridged in Italian) help the sauce cling nicely to the pasta.
  • 12 ounces penne rigate pasta
  • 3/4 pound yellow wax beans, cut into 2-inch lengths
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1-1/2 teaspoons rubbed sage
  • 1-1/2 pounds tomatoes, diced
  • 1 tablespoon grated orange zest
  • 1/4 cup orange juice
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1/2 cup grated Parmesan cheese

1. Cook pasta in large pot of boiling water according to package directions. Drain pasta and return to cooking pot.

2. In vegetable steamer, cook wax beans until crisp-tender, about 8 minutes.

3. Meanwhile, in large nonstick skillet, heat oil over medium-low heat. Add garlic and cook until fragrant, about 1 minute. Add sage, tomatoes, orange zest, orange juice, vinegar, salt, and pepper. Increase heat to high and cook, stirring, until heated through, about 2 minutes.

4. Add wax beans and black beans to skillet and cook until heated through, about 1 minute.

5. Add bean mixture to drained pasta. Sprinkle with Parmesan and toss to combine.


Nutritional Information
Per serving: 349 calories, 6.4g total fat (2.2g saturated), 7mg cholesterol, 7.2g dietary fiber (1.3g soluble), 59g carbohydrate, 15g protein, 558mg sodium.
Good source of: fiber, folate, iron, selenium, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30