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Mostaccioli with Green Beans and Tomatoes

Rated as 4.33 out of 5 Stars

"Tomatoes and green beans are tossed with pasta and topped with Parmesan cheese in this light and summery wave 2 meal."
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30 m servings 295 cals
Original recipe yields 3 servings


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  • Ready In

  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; 5 g fat; 50.2 g carbohydrates; 9.8 g protein; 0 mg cholesterol; 73 mg sodium. Full nutrition


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This was a pretty good pasta. I like the idea of cooking green beans in with the pasta, an easy way to squeeze in an extra vegetable. This was great re-heated for lunch.

this was good, easy, fast and healthy. I'm thinking next time I will add feta for a little more kick.

YUMMMMM! A perfect recipe for those summer time veggies growing in the garden!