Mostaccioli with Green Beans and Tomatoes Recipe

  • 6 ounces dried mostaccioli or penne pasta
  • 4 ounces green beans and/or wax beans, cut into 1-inch pieces
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 3 ripe medium plum tomatoes, seeded and chopped
  • 1/4 cup dry white wine, vegetable broth, or chicken broth
  • 2 tablespoons finely shredded reduced-fat Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley
  1. In a large saucepan cook pasta and beans in a large amount of lightly salted boiling water about 14 minutes or until the pasta and beans are tender. Drain; return to saucepan.
  2. Meanwhile, in a medium saucepan cook onion and garlic in hot oil over medium heat for 2 to 3 minutes or until onion is tender. Reduce heat to low and add tomatoes and wine; cook and stir for 2 minutes more.
  3. Add tomato mixture to pasta mixture; toss lightly to combine. Transfer to a serving dish. Sprinkle with Parmesan cheese and parsley. If desired, season to taste with freshly ground pepper.