Potatoes with Beans 'n' Pasta |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Basil and parsley, plus a generous dash of lemon, help perk up the flavors in this pretty and appealing side dish from Dorothy Smith of El Dorado, Arkansas. Starring both pasta and potatoes, it's a hearty choice to round out almost any menu. Ingredients:
3/4 pound small red potatoes, cut into 1-inch pieces |
3/4 pound fresh green beans, cut into 2-inch pieces |
1/2 cup chopped sweet red pepepr |
1/2 cup chopped sweet yellow pepper |
3 garlic cloves, minced |
2 tablespoons olive oil |
1/2 cup reduced-sodium chicken broth |
1 tablespoon lemon juice |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
1/4 cup minced fresh parsley |
1 teaspoon finely grated lemon peel |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups cooked tube pasta |
1/4 cup grated parmesan cheese |
Directions:
1. Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
2. Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 minutes.
3. Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese. Yield: 8 servings.
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