Fusilli With Green Beans and Oregano

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* Exported from MasterCook *

 

Fusilli With Green Beans and Oregano

 

Recipe By : Cooking Light Magazine, August 2000, page 146

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound cut green beans -- (2-inch)

4 cups hot cooked fusilli

(about 8 ounces uncooked pasta)

1/2 cup chopped fresh flat-Ieaf parsley

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh

OR 2 teaspoons dried oregano

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove -- minced

1/4 cup grated fresh Parmesan cheese -- (1 ounce)

 

August is a great time for all kinds of fresh beans, from wide Romanos to

skinny French filets. This is best with the thinnest green beans you can find.

 

1. Bring 3 cups water to a boil in a large saucepan; add beans. Cook 4

minutes or until tender; drain. Combine the beans, pasta, and the next 7

ingredients (pasta though garlic) in a large bowl, toss well. Sprinkle

with cheese.

 

Yield 4 servings (serving Size: 1 1/2 cups pasta and 1 tablespoon cheese).

 

CALORIES 295 (19% from fat); FAT 6.3 g (sat 1.8g, mono 3.2g, poly 0.8g);

PROTEIN 11.4 g; CARB 48.7 g; FIBER 3.3 g; CHOL 5 mg; IRON 3.8 mg; SODIUM

420 mg; CALC 145 mg

 

 

 

 

 

 

 

 

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