Green Beans & Roasted Cherry Tomato Pasta
GREEN BEANS & ROASTED CHERRY TOMATO PASTA
Serves 4
6 oz whole wheat penne cooked (follow package instructions)
1 pound green beans, trimmed and cut into thirds
6 oz frozen peas
1 pound cherry tomatoes
1 tbsp chopped fresh oregano
¼ cup olive oil
2 garlic cloves, minced
2 Tbsp lemon zest
½ tsp sea salt
½ cup ricotta salata grated
INSTRUCTIONS
Preheat oven to 325F. Cut the cherry tomatoes in half, place them in a bowl and toss them with salt and 1 Tbsp olive oil. Place cherry tomatoes cut side down on a baking tray lined with parchment paper and place in the oven. Cook for 15 minutes and rotate the tray and cook for an additional 25 minutes. Remove from oven and reserve
Cook the green beans by placing a steam basket in a pot with enough water to reach the top part of steam basket, bring the water to a boil and once the water is boiling place the beans in the basket, cover the pot and cook for 6 to 7 minutes until the beans are soft but still crisp. Remove beans from the basket and set aside.
Cook the frozen peas by simmering them in a small pot for 6 minutes, drain and reserve.
Heat the oil in a skillet, add the green beans and cook for 4 minutes, tossing the beans while cooking, add the garlic and add the cooked peas, lemon juice and lemon zest and finish with the fresh oregano. Season with salt and pepper.
Toss the green mixture with the cooked pasta, drizzle with some olive oil, add the cooked roasted cherry tomatoes then top with the grated ricotta salata. Serve
This is a great vegan main dish, well balanced and with complex flavor. If you want to avoid the pasta you can and it will make a beautiful and delicious side dish.
BENEFITS OF GREEN BEANS
Rich in dietary fiber aiding in healthy digestion.
Contains high levels of antioxidants which help scavenge free radicals in the body.
Low glycemic index food
High in Vitamin K
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