Pasta With Tomatoes, Green Beans & Feta

"A great dish with a greek flare."
 
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photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

  • 680.38 g ripe tomatoes, seeded and diced
  • 2 clove garlic, minced or pressed
  • salt & freshly ground black pepper, to taste,plus
  • 14.79 ml salt, for pasta water
  • 14.79-29.58 ml olive oil, to taste
  • 4.92-9.85 ml balsamic vinegar, to taste (optional)
  • 29.58 ml chopped fresh chives
  • 14.79 ml fresh basil or 14.79 ml of fresh mint, slivered or chopped
  • 56.69 g feta cheese, crumbled (about 1/2 cup)
  • 340.19 g pasta (fusilli, rigatoni, farfalle or penne)
  • 226.79 g green beans, trimmed and broken in half
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directions

  • Start a large pot of water to boil with 1 tbsp.
  • salt.
  • While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
  • Add feta.
  • Let sit at room temperature 15 minutes or longer.
  • Taste and adjust seasonings.
  • Add pasta to boiling water.
  • Cook 5 minutes.
  • Add beans.
  • Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
  • Drain, toss with tomato mixture and serve.
  • The tomato mixture, without the herbs, can be made hours ahead.
  • Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

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Reviews

  1. Very easy and very adaptable; I used thyme and Parmesan cheese instead of basil/mint and Feta cheese. The basic recipe is a keeper.
     
  2. Delicious! Tastes like you you made a lot more effort than it actually takes. Great straight-from-the-garden recipe. What a treat, Dancer.
     
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Tweaks

  1. Very easy and very adaptable; I used thyme and Parmesan cheese instead of basil/mint and Feta cheese. The basic recipe is a keeper.
     

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