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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Eating Well Magazine May/June 2011 - I deviated from the recipe slightly and it still turned out wonderfully. I used 1 cup green beans with 1 cup of mixed frozen bell peppers (added with the corn) and Queso Fresco instead of the Cotija Ingredients:
3 tablespoons extra virgin olive oil, divided |
8 ounces whole wheat angel hair pasta, broken into 2-inch pieces |
2 cups fresh green beans, in 1-inch pieces |
1 medium onion, diced |
4 garlic cloves, minced |
2 medium tomatoes, diced |
1 cup corn, fresh or, frozen |
1/2 dry oregano |
2 cups vegetable broth |
1/2 cup cotija cheese or 1/2 cup asiago cheese, shredded |
2 scallions, sliced |
Directions:
1. Heat 2 T oil in a Dutch oven over medium heat. Add dry pasta pieces and cook, stirring, until toasted and browned in spots, 2-3 minutes. Transfer to a bowl.
2. Add the remaining 1 T oil to the pan and heat over medium. Add green beans, onion and garlic and cook, stirring, until the beans are beginning to soften, 3-5 minutes.
3. Add tomatoes, corn and oregano and cook, stirring until the tomatoes are just beginning to break down, 1-2 minutes.
4. Stir in broth and the toasted pasta; bring to a boil over high heat.
5. Reduce heat to medium-low, cover and cook, stirring once or twice until the pasta is tender and most of the broth is absorbed, about 10 minutes. (note: if it still seems soupy after the 10-minutes, turn to high, and boil off remaining liquid).
6. Serve topped with cheese and scallions.
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