Feeds:
Posts
Comments

Posts Tagged ‘green beans’

PENNE with HEIRLOOM TOMATOES, BASIL, GREEN BEANS and FETA

I haven’t posted a recipe in quite a while, but tonight’s dinner was so damn good, I really want to share it with you.  It was an easy dish to prepare, with a little earlier in the day prep.

Before I post the recipe I just have to extoll the virtues of using fresh ingredients;  Spending some summer time at the Jersey Shore affords me with an unbelievable assortment and supply of fresh vegetables and herbs.  I don’t have a garden in my yard because I’m not here consistently to keep it watered and weeded.  NO PROBLEM!  I have my own basil plants and peppermint and my neighbor who is growing oregano, thyme and rosemary has told me to help myself any time, any day.  And for the vegetables themselves, I love going to Matt’s Farm Stand.  We have been feasting on the corn so sweet, it’s like sugar on a stick, tomatoes so sweet and juicy that adding basil, is like gilding the lily.  Matt grows a lot of his own vegetables and obtains the rest from farmers around the Garden State.

05recipehealth_600-articleLarge

Penne with Heirloom Tomatoes, Basil, Green Beans and Feta Cheese **

That’s enough about that, here is the recipe.

2 Cups chopped fresh tomatoes (I used regular tomatoes)

6-8 oz. green beans, trimmed, strings removed and cut in half if they are long

2 TBS olive oil

1 TBS balsamic vinegar

1 plump garlic clove, minced

2 TBS slivered basil

Sea salt and ground pepper

3/4 # penne

2 oz. crumbled Feta cheese

Combine olive oil, tomatoes, garlic, basil, vinegar, salt and pepper.  Let sit for up to 4 hours or less (I put it together and went to the beach for a couple of hours).

Put a large pot of salted water to boil.  Add the string beans and boil for about 5 minutes.   Prepare a bowl of ice water.  Remove the string beans with a slotted spoon and put into the ice water.  Once cool, drain and put aside.

Bring the water back to a boil, cook the pasta till al dente per package instructions;  A minute or so before the pasta is done, drop the string beans into the pot with the pasta.

Drain and toss with the tomato mixture, add the Feta, toss to mix and serve either hot or at room temperature.

Easy, delicious, vegetarian, perfect for a summer supper!

** The photo is from the NY Times recipe.  I strongly advise using plump juicy red tomatoes instead of Heirloom which are not as juicy.  I also chopped my tomatoes much smaller so I would get a more sauce-like consistency. I cut the beans in half and slivered the basil.  This photo looks like Food photography and not at all like mine looked.

Advertisements

Read Full Post »