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!