Hearty, light and fresh . . .
This pasta is always a favorite at our place. It’s packed with veggies, whole wheat and seasonal flavor. I love how simple this dish is to whip up–prep is minimal and cleanup is even easier. It’s perfect for Sunday dinner, family gatherings or weeknight meals when you don’t want to worry with extra sides. Cue the fireworks–this dish is a one-stop shop.
1 lb. whole wheat penne
1 c. green beans, trimmed and cut in half
1 c. grape tomatoes
1 c. fresh spinach
1 c. fresh arugula
2 cloves of garlic, minced
extra virgin olive oil
sea salt
fresh ground black pepper
Boil pasta in salted water for 8-10 minutes or until al dente.
While pasta cooks, steam green beans in a medium sauce pan for 3-4 minutes. Remove the beans from the pan, and set aside in an ice bath to stop the cooking process.
In the same medium sauce pan, begin breaking down the grape tomatoes with some extra virgin olive oil and a healthy sprinkle of salt and pepper.
As the tomatoes cook, they will start to pop and release their juices. Add the minced garlic at this point. Stir the tomatoes, the juices and the garlic for about a minute to get rid of the raw garlic taste, and keep them on low heat.
Once the pasta is al dente, drain the water. Put the pasta, tomatoes with juice and green beans back into the warm pot, and pour in a bit more olive oil.
Toss in the fresh greens. The arugula and spinach will slowly begin to wilt due to the heat of the pasta. Gently fold all the ingredients together. Season with another sprinkle of salt and pepper, and serve the dish immediately.
This looks delicious. I love adding wilted greens to pasta!