Save on Pinterest

Potatoes with Beans ‘n’ Pasta

Total Time

Prep/Total Time: 25 min.


8 servings

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


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


  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 zest, 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.

Nutrition Facts

1/2 cup: 154 calories, 5g fat (1g saturated fat), 3mg cholesterol, 371mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Recommended Video