Rating: 4 stars
46 Ratings
  • 5 star values: 20
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.

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  • Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.

  • Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.

  • Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

Nutrition Facts

575 calories; protein 19.6g; carbohydrates 88.3g; fat 16.3g; cholesterol 12.9mg; sodium 266.1mg. Full Nutrition
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