Pasta con Fagiolini e Pomodoro

Pasta con Fagiolini e Pomodoro is a vibrant and hearty Italian dish that combines tender green beans and ripe tomatoes with al dente pasta. This dairy-free recipe highlights fresh ingredients and is perfect for a comforting weeknight dinner.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Green beans (fagiolini) - 150 grams
• Cherry tomatoes - 250 grams
• Garlic (minced) - 2 cloves
• Olive oil - 3 tablespoons
• Fresh basil leaves - a handful
• Salt - to taste
• Black pepper - to taste
• Water - 1.5 liters

Steps

1. Bring 1.5 liters of salted water to a boil in a large pot.
2. Add the pasta and cook according to package instructions until al dente.
3. While the pasta is cooking, trim the ends of the green beans and cut them into 2-inch pieces.
4. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add the green beans to the skillet and sauté for about 5 minutes until they begin to soften.
6. Halve the cherry tomatoes and add them to the skillet, cooking for another 5-7 minutes until they are softened and juicy.
7. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
8. Add the drained pasta to the skillet with the green beans and tomatoes. Toss everything together, adding reserved pasta water as needed to create a light sauce.
9. Season with salt and black pepper to taste. Remove from heat and stir in fresh basil leaves.
10. Serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which supports digestive health.

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