This vegetarian friendly dinner takes a little prep time but overall wasn’t bad for prep time to eating, maybe 45 minutes.I included links in the recipe to the products I used tonight as well. If you can find the prepped green beans in your produce department on sale pick them up, it saves a lot of time and personally I find the beans to be of better quality/taste than those bought in bulk!
Pesto Pasta with Green Beans and Potatoes
8 ounces mini penne pasta
4 red potatoes (about 1.6 lbs), cut in half and sliced 1/4″ thick
12 ounces green beans, chopped into 2″ pieces
1 Tbsp extra virgin olive oil
1/2 tsp dried diced garlic
1 cup plain non-fat yogurt
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
Whisk the garlic, yogurt, pesto and cheese together in a small bowl and let sit for at least 20 minutes to meld the flavors.
Bring a large pot of water to a boil, add in the pasta and cook for time on package (7 minutes for my choice). Drain.
Bring a large pot of water to a boil, add in the potatoes, let return to a boil and cook for 7 minutes. Add in the beans and cook for 3 more minutes. Drain them gently.
In a large/deep skillet add the oil and heat over medium heat, add in the drained potatoes and beans, cook stirring often till they just start to get browned. Turn off the heat, add in the cooked pasta, then the sauce. Toss gently until combined.
Nutrional stats I ran per serving:
18 grams fat
18 grams protein
8.5 grams fiber
446 mg sodium
4.25 mg cholestrol