Emprimir
Correo Electrónico
 |
Ingredientes
- 1 cup bite-size pasta - I used whole wheat penne
- 8oz (240gr) green beans, trimmed, cut into 1 1/2″ lengths
- 3/4 cup (4oz, 120gr) cherry tomatoes, cut in half
- 2 medium shallots, sliced
- 3 tbs fresh basil, big leaves torn
- 1/2 tsp chili powder
- 2 tsp olive oil
- Vinaigrette:
- 2 tbs white Balsamic vinegar
- 1 tbs Dijon-style mustard
- 2 tbs salad olive oil
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 1250 | |
| Calories from Fat 351 | 28% |
| Total Fat 39.94g | 50% |
| Saturated Fat 5.69g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 661mg | 19% |
| Total Carbs 186.7g | 50% |
| Dietary Fiber 9.6g | 32% |
| Sugars 11.21g | 7% |
| Protein 32.43g | 52% |
%20I%20don%E2%80%99t%20bother.%3C/p%3E%3Cp%3EWhen%20my%20friend%20came%20to%20visit%20this%20spring%20she%20was%20kind%20enough%20to%20bring%20some%20packets%20of%20green%20bean%20seeds%20with%20her.%3C/p%3E%3Cp%3EHappy%20summer!%3C/p%3E%3Cp%3EGreen%20Bean%20and%20Tomato%20Pasta%20Salad%3C/p%3E%3Cp%3ETotal%20time:%2025%20minutes%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3ECook%20pasta%20according%20to%20package%20directions.%3C/p%3E%3Cp%3EAdd%20the%20beans%20to%20the%20boiling%20pasta%20for%20the%20last%204%20minutes%20of%20cooking%20time.%3C/p%3E%3Cp%3EWhen%20done,%20drain%20and%20rinse%20with%20cool%20water.%20Put%20into%20a%20bowl%3C/p%3E%3Cp%3ESaut%C3%A9%20shallots%20in%202%20tsp%20olive%20oil%20until%20tender.%3C/p%3E%3Cp%3EAdd%20chili%20powder%20and%20saut%C3%A9%20briefly%3C/p%3E%3Cp%3ERemove%20from%20heat%20and%20add%20cherry%20tomatoes%20%E2%80%93%20just%20to%20warm%20slightly%3C/p%3E%3Cp%3EAdd%20vinaigrette%20to%20skillet,%20stir%20to%20combine,%20then%20pour%20onto%20pasta%20/%20beans.%3C/p%3E%3Cp%3EAdd%20basil%20and%20serve.%3C/p%3E%3Cp%3EVinaigrette:%3C/p%3E%3Cp%3EMix%20mustard%20and%20vinegar%20in%20small%20bowl.%3C/p%3E%3Cp%3EAdd%20oil%20and%20whisk%20well.%3C/p%3E%3Cp%3EI%20love%20it%20when%20we%20can%20start%20eating%20out%20of%20the%20garden.%3C/p%3E%3Cp%3EIt%E2%80%99s%20been%20very%20slow%20to%20start%20this%20year.%20It%20was%20cold%20and%20rainy%20all%20of%20June;%20very%20hot%20and%20dry%20all%20of%20July.%3C/p%3E%3Cp%3EApparently,%20the%20vegetables,%20for%20the%20most%20part,%20don%E2%80%99t%20like%20such%20extremes.%3C/p%3E%3Cp%3EMy%20zucchini%20are%20barely%20producing%20%E2%80%93%20can%20you%20believe%20it?%20Zucchini?%3C/p%3E%3Cp%3EThe%20beans%20and%20tomatoes%20are%20incredibly%20big%20leafy%20plants%20%E2%80%93%20but%20very%20few%20beans%20and%20no%20ripe%20tomatoes%20(other%20than%20the%20cherries).%3C/p%3E%3Cp%3EThe%20sweet%20corn%20stayed%20ankle%20high%20for%20weeks,%20then%20shot%20up%20to%20elbow%20high,%20stopped%20growing%20and%20is%20starting%20to%20tassel.%3C/p%3E%3Cp%3EI%E2%80%99m%20attempting%20to%20practice%20patience%20and%20develop%20a%20zen-like%20attitude.%3C/p%3E%3Cp%3EWhat%20will%20be%20will%20be.%3C/p%3E%3Cp%3ENot%20really%20my%20nature%20but%20I%20can%20try.%3C/p%3E%3Cp%3EIf%20you%20want%20nutrition%20information,%20try%20this%20site:%20Calorie%20Count%3C/p%3E%3Cp%3ELast%20Updated%20on%20July%2031,%202013%3C/p%3E){kind=link}