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Potatoes with Beans 'n' Pasta Recipe

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Potatoes with Beans 'n' Pasta Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

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 pepepr
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 peel
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked tube pasta
1/4 cup grated Parmesan cheese

Directions

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.
Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 minutes.
Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 154 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 371 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Potatoes with Beans 'N' Pasta in Light & Tasty February/March 2001, p58

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