Tagliatelle with Green Beans & Tomatoes
From EatingWell: September/October 1995
The green beans in this dish are cooked a very long time until they are soft enough to be twirled easily with the pasta. Fresh garlic, crushed red pepper and tangy cheese add lots of flavor.
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, very finely chopped
- 1/4 teaspoon crushed red pepper
- 1 28-ounce can plum tomatoes, drained and chopped
- 12 ounces long thin green beans, ends trimmed, cut into 6-inch lengths
- 1/2 cup reduced-sodium chicken broth or water
- Salt & freshly ground pepper to taste
- 1 pound whole-wheat tagliatelle, or fettuccine
- 2/3 cup grated ricotta salata, or crumbled feta cheese
- Heat oil in a large saucepan over medium-low heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add red-pepper flakes and cook, stirring, for 30 seconds to release their fragrance. Add tomatoes, increase heat to medium-high and sauté, stirring often, until the tomatoes break down and begin to form a sauce, about 10 minutes.
- Add beans, broth (or water), salt and pepper. Stir to coat the beans, cover and adjust the heat to maintain a bare simmer. Cook until the beans are very tender, 1 1/2 to 2 hours, stirring occasionally. Stir often near the end of cooking to prevent scorching. (The cooking time will vary depending on the thickness of the beans.) Taste and adjust seasonings.
- Cook tagliatelle (or fettuccine) in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Reserve 1/2 cup of the pasta-cooking water and drain the rest. Return the tagliatelle to the cooking pot. Add the sauce and toss, adding a little of the reserved pasta-cooking water if needed to help the sauce coat the noodles. Transfer to warm plates. Top each serving with ricotta salata (or feta).
Per serving: 340 calories; 5 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 64 g carbohydrates; 0 g added sugars; 15 g protein; 12 g fiber; 223 mg sodium; 309 mg potassium.
Nutrition Bonus: Selenium (79% daily value), Magnesium (27% dv), Iron (17% dv).
Carbohydrate Servings: 3 1/2
Exchanges: 4 starch, 1 vegetable
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- Total Time
- More than 1 hour
- Preparation/ Technique
- Ease of Preparation
- September/October 1995