about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Penne with Green Beans, Tomatoes, and Feta

Wednesday is CSA sample day, and unlike most weeks, this week I only had one recipe to make.  It was quick and easy too, so I was able to spend a lot of my day planning the rest of the week’s recipes and catching up on paperwork. 

I was excited when I saw the recipe for today, because I knew it was one that you blog readers would love – seasonal, fast, and very simple.  I started with fresh basil, garlic, and tomatoes.

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I feel very strongly that NOTHING can compare with in-season tomatoes.  Don’t you agree?

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In a bowl, I combined 2 cloves of minced garlic with 2 tbsp olive oil, salt, pepper, a handful of chopped basil, and about 2 cups of chopped tomatoes.

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Next I moved on to the fresh green beans.

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Washed, trimmed, and rinsed…

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And then plunged into boiling water for about 5 minutes, or until tender.

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When the beans were ready, I strained them out and used the remaining boiling water to cook a few servings of penne pasta.

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When the pasta was juuuuuust about done, I threw the green beans back into the boiling water, and then strained the entire pot into a colander.  To stop any carryover cooking, I ran them under cold water for a minute or two while tossing.

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The last step – TOSS!  I added the penne and green beans to the bowl with the tomato mixture, and then topped the whole thing with a handful of feta and tossed to combine.

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The final product was a delicious penne pasta salad with feta, green beans, and tomatoes – and was absolutely delicious. 

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I love that this was technically a “pasta salad” but because I used twice as many green beans as I did pasta, the pasta took a backseat to the veggies, making it feel indulgent while remaining healthy and relatively low calorie. 

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I think purple basil makes such an awesome addition to anything – flavor AND color in one simple little herb.

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Another CSA sample success!

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Tomorrow I’m making dinner for the owners, and starting Friday’s BIG staff lunch.  Lots of cooking these next few days!

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50 Comments so far
Leave a comment

janneke     at 11:00 am

what a great dish! I’m going on a houseboat this weekend with a bunch of meat-lovers so as a lonely vegan i was a bit lost as to what to eat among all the hot dogs. i am definitely making this (minus the feta) and bringing it with me!


Lee     at 11:13 am

That looks great. How many servings would you say it makes?


Annie@stronhealthyfit     at 11:42 am

That pasta looks so nice and fresh and light!


Jackie (Peaces of Earth)     at 11:55 am

I agree, there really isn’t anything better than in season tomatoes! This looks absolutely amazing! So colorful – you eat with your eyes first. ;)


LC @ Let Them Eat Lentils     at 12:03 pm

Oh I miss in-season tomatoes! I keep eating the hothouse ones and they seriously suck. Yours look gorgeous. Hope you get to bring some home to enjoy!


Stacey @ Tipping the (Kitchen!) Scales     at 12:36 pm

That looks so good for something that sounds so simple to make!


Ashley     at 1:05 pm

That salad looks insane. LOVE fresh beans + maters! You’re right, nothing compares to an in season tomato!


Marie     at 2:09 pm

That really does look yummy. I have green beans and tomatoes growing in my garden and they are sooo good when they are “fresh” – very colorful too.


Jennifer (A Running Hokie)     at 2:32 pm

I got green beans, tomatoes, and basil in my CSA box this week. I am definitely making this pasta dish. Thanks!


Kristie     at 3:26 pm

The salad looks great, can’t wait to try it!


Daniel     at 7:38 pm

I made this salad tonight for dinner and it was really good! I steamed the beans and my parents would rather they been a little more tender but I was all right with them. I think next time I would add a tiny bit more salt (kind of salt-phobic, haha) and some kind of vinegar or lemon juice for a zing. I used two tomatoes but I think a few more could definitely work as well.

Thanks for the great recipe! :D


Emily @ The Front Burner Blog Reply:

Glad you enjoyed it! I used 2 CUPS of chopped tomatoes, instead of 2 tomatoes (probably more like five!), so that may be why you thought yours was skimping on the them. Lemon juice would be good too! :)


Heather     at 8:42 pm

wow I wish I was as good at cooking as you!


Emily @ The Front Burner Blog Reply:

haha I used to be terrible! It’s all about playing with food and not being afraid to screw up.


Blueberries « One Step Closer     at 6:00 pm

[…] awesome green bean salad and grilled cabbage with […]

The Epitome of Summer | Mission: Ambition     at 9:43 pm

[…] dinner featured a yummy Penne with Green Beans, Tomatoes and Feta from Emily! I used fresh, locally grown tomato and had corn on the cob on the side…I […]

Green Dreams « Health Nutting     at 9:36 pm

[…] that, I made dinner! Dinner was this lovely recipe from Emily at the The Front Burner! And Emily– thank you! It was […]

CSN Giveaway, food journal and workout. | The Healthy Diary     at 11:29 pm

[…] were leftovers from yesterday. I made a tomato and green bean salad inspired by Emily’s recipe. My addition: Artichokes and topped with red pepper flakes. So so good and smelled wonderful. I was […]

Brooke     at 8:57 am

Just made this for dinner it is GREAT! thanks!


This blog is back! | Aspiring Anna     at 7:35 pm

[…] Tonight’s dinner was inspired by Emily over at the Daily Garnish! I used her recipe for Penne with green beans, tomato, and feta . Holy YUM!! I loved this and D, my boyfriend, like it. He wasn’t too sure about the basil […]

Erma     at 6:59 pm

In this, there’s no fancy programming, there’s no subversion of processes.
Once you have corrected the problem, then you can reboot and Windows will
load normally. In fact, I expect that within a week, it will be posted on the
most publicly accessible place of all, the internet.


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