Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Penne with Green Beans and Tomatoes


  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Description

For the Lemon-Shallot Vinaigrette:

Ingredients:

1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper

How To Make:

In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.


Ingredients

Scale
  • 1 (16-oz.) package whole wheat penne pasta
  • 1 (8-oz.) package thin green beans, cut into 1 1/2-inch pieces
  • 1 pt. grape tomatoes, halved
  • 3/4 cup Lemon-Shallot Vinaigrette
  • 1/4 cup chopped fresh dill

Instructions

  1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain.
  2. Rinse pasta mixture under cold running water until cool; drain.
  3. Toss together pasta mixture, tomatoes, and vinaigrette.
  4. Cover and chill up to 24 hours, if desired.
  5. Stir in dill, and add salt and pepper to taste, just before serving.

Nutrition

  • Serving Size: 8 servings
935 Shares
Share119
Tweet3
Pin813
Share