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Potatoes with Beans ‘n’ Pasta

Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Basil and parsley, plus a generous dash of lemon, help perk up the flavors in this pretty and appealing side dish from Dorothy Smith of El Dorado, Arkansas. Starring both pasta and potatoes, it's a hearty choice to round out almost any menu.
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Ingredients

  • 3/4 pound small red potatoes, cut into 1-inch pieces
  • 3/4 pound fresh green beans, cut into 2-inch pieces
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped sweet yellow pepper
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1/4 cup minced fresh parsley
  • 1 teaspoon finely grated lemon zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked tube pasta
  • 1/4 cup grated Parmesan cheese

Directions

  1. Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.
  2. Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon zest, salt and pepper. Cook over low heat for 2 minutes.
  3. Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts

1/2 cup: 154 calories, 5g fat (1g saturated fat), 3mg cholesterol, 371mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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