Thursday, November 11, 2010

Green Bean and Pasta Salad

I got this recipe from Real Simple magazine. It is, as the name suggests, real(ly) simple. It’s also healthy and filling, and makes a great quick dinner or lunch. Enjoy!

4 oz penne or short pasta, gluten-free if you want (about 1 ¼ cups)
4 oz green beans, halved crosswise (about 1 cup)
1 cup canned red or kidney beans, rinsed
¼ cup chopped fresh flat-leaf parsley
2 Tbsp grated Parmesan (or more, to taste)
2 Tbsp olive oil
2 Tbsp fresh lemon juice
kosher salt and black pepper

Cook the pasta according to the package directions, adding the green beans during the last 3 minutes of cooking. Drain and run under cold water to cool a bit.

Toss the warm pasta and green beans with the red beans, parsley, Parmesan, olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.

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