Mostaccioli with Green Beans and Tomatoes

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Tomatoes and green beans are tossed with pasta and topped with Parmesan cheese in this light and summery wave 2 meal.

Additional Time:
30 mins
Total Time:
30 mins
3 servings


  • 6 ounces dried mostaccioli or penne pasta

  • 4 ounces green beans and/or wax beans, cut into 1-inch pieces

  • cup chopped onion

  • 1 clove garlic, minced

  • 2 teaspoons extra-virgin olive oil

  • 3 ripe medium plum tomatoes, seeded and chopped

  • ¼ cup dry white wine, vegetable broth, or chicken broth

  • 2 tablespoons finely shredded reduced-fat Parmesan cheese

  • 1 tablespoon chopped fresh Italian parsley


  1. In a large saucepan cook pasta and beans in a large amount of lightly salted boiling water about 14 minutes or until the pasta and beans are tender. Drain; return to saucepan.

  2. Meanwhile, in a medium saucepan cook onion and garlic in hot oil over medium heat for 2 to 3 minutes or until onion is tender. Reduce heat to low and add tomatoes and wine; cook and stir for 2 minutes more.

  3. Add tomato mixture to pasta mixture; toss lightly to combine. Transfer to a serving dish. Sprinkle with Parmesan cheese and parsley. If desired, season to taste with freshly ground pepper.

Nutrition Facts (per serving)

295 Calories
5g Fat
50g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 295
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 73mg 3%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 10g
Vitamin C 17mg 87%
Calcium 42mg 3%
Iron 2mg 13%
Potassium 384mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.