Categories: Sonoma Lunch_Dinner Phase 2

Ingredients

• 6 ounces dried mostaccioli or penne pasta (about 2 cups)
• 4 ounces green beans and/or wax beans, cut into 1-inch pieces
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 2 teaspoons extra-virgin olive oil
• 3 ripe medium plum tomatoes, seeded and chopped (about 1 cup)
• 1/4 cup dry white wine, vegetable broth, or chicken broth
• 2 tablespoons finely shredded reduced-fat Parmesan cheese
• 1 tablespoon chopped fresh Italian parsley

Directions

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.

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