Penne with Potatoes, Green Beans, and Herbs

Name: Penne with Potatoes, Green Beans, and Herbs
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 pound green beans, ends trimmed, cut to same length as penne (about 1¼ inches); Freshly grated Parmigiano-Reggiano cheese; ¾ pound penne or other tubular pasta; Salt; 2 tablespoons olive oil; 1 teaspoon thyme leaves, stripped from stems; 1 pound small red-skinned potatoes, scrubbed; ¼ teaspoon Freshly ground black pepper; ¼ cup slivered red (bell) pepper; 1 garlic clove, crushed; 1 tablespoon oregano leaves, stripped from stems; ¼ cup (packed) flat-leaf parsley leaves

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Pasta with potatoes and green beans is typical of Genoa, where the dish is tossed with pesto. We’ve used lots of fresh herbs instead. For the right-balance of textures, the beans should not be undercooked.

Ingredients

¼ cup (packed) flat-leaf parsley leaves
1 tablespoon oregano leaves, stripped from stems
1

Americas
United States
Vegetarian
Pasta

Method

Bring a large pot of water to a boil.
Finely chop the parsley, oregano, and thyme together. Set aside. Cook the potatoes in boiling salted water until tender, 15 to 20 minutes. Drain and let stand until cool enough to handle. Halve the potatoes and slice into ¼-inch-th