Potatoes with Beans 'n' Pasta Recipe
Potatoes with Beans 'n' Pasta Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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.


  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 peel, 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. Yield: 8 servings.
Originally published as Potatoes with Beans 'N' Pasta in Light & Tasty February/March 2001, p58

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Reviewed Aug. 22, 2013

"The first time I made this recipe it was just ok, but we really liked the potato and pasta combination. The second time I made this I added some chopped fresh basil and some sundried tomatoes, substituting the oil in the tomatoes for the oil called for in the recipe. It's now one of our favorite summer salads"

Reviewed Oct. 29, 2011

"This does take a lot of time to make but it is worth it. This would also be great for a pot luck dish."

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