Garden Green Beans, Tomatoes and Penne

Fresh, crisp green beans, sweet tomatoes and Italian parsley are at the end of their growing season and at the beginning of this easy meal.

Ingredients:

1/2 small onion, sliced

12 oz fresh garden green beans

16 oz fresh tomatoes (quartered whole tomatoes or pierced cherry tomatoes)

2 tbsps tomato paste

1 whole garlic bulb

1/4 tsp thyme

1/4 tsp sage

2 tsps fresh rosemary

1/2 tsp fennel seeds, lightly crushed

Salt and pepper to taste 

1 tbsp olive oil

1/2 cup broth ( veg, chicken or beef)

12 oz penne pasta

2 tbsps parmesan cheese 

Fresh chopped parsley

Preheat oven to 425°F 

Toss the onions, green beans and tomatoes in a rimmed 13 X 9" pan. Whisk the tomato paste and broth together and pour over the vegetables. Cut the top off the garlic bulb and snuggle it into the veggies.

Sprinkle with seasonings, salt and pepper, drizzle with olive oil and bake for 25-30 minutes.

While the veggies roast cook the penne. Before draining reserve 1/3 cup pasta water.

Check the garlic to see if it has softened. If you need to speed it up microwave it for 2-3 minutes, then squeeze each clove out of it's skin and squish into the sauce. Add the drained pasta to the pan and toss, adding reserved pasta water only as needed to achieve a nice sauce. Stir in the parmesan cheese and top with fresh chopped parsley.

Makes 6 servings

Adapted from: slimmingeats.com

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Baked Penne with Eggplant

Vegetarian friendly even for those who think they don't like eggplant! And it comes together in no time, especially with the helpful hint for cooking pasta I've included.

Ingredients:
1 lb (454 g) penne pasta
1/4 cup olive oil
2 cups cubed eggplant (I used 2 small Chinese eggplants)
2 tsps minced garlic
4 halves sun dried tomatoes, chopped
1 small Thai chili pepper, finely chopped
1 kale leaf, massaged and chopped
1 - 28 oz can diced tomatoes
1 tbsp tomato paste
1 tsp dried basil
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 cup shredded mozzarella
parmesan
fresh parsley

First off, cook the penne. You could do it like your brand suggests or try this technique... 

Put the dry pasta in a bowl or baking dish. Pour boiling water over to cover, sprinkle a little salt too. Leave it for 30 minutes, then drain. That's it! It turns out al dente, with just a little bite! Thank you aforkandapencil.com this couldn't have been easier!

While you wait for the pasta, heat the olive oil in a large skillet. Add the eggplant, sun dried tomatoes, Thai chili and kale. Cook on medium about 3-5 minutes then add the garlic and remove from heat. Stir in the tomatoes, tomato paste, basil, turmeric, salt and pepper.

Then in goes the easy peasy drained pasta and the mozzarella.

Turn it all out into a 13 X 9" baking dish and top with parmesan cheese.

Bake at 400°F for 20-25 minutes.

Add fresh parsley and more parmesan if you like.

Serves 6

Bacon Tomato Penne

Too bad you don't have a scratch 'n sniff screen because this stuff smells 
sooooooo goood!


This is a combination of recipes with a couple of my own additions. Boil the penne and set aside.  Fry the bacon, but don't overdo it.  Add the onion and fry until translucent.

 Then toss in the garlic and sundried tomatoes.  Mix together with the penne.


You could dig in right now.........


or.........


Add shredded mozzarella and swiss cheeses, canned tomatoes and parmesan and bake it.


8 oz. penne  
1/3 lb. roughly chopped bacon
1 small onion, chopped
3 chopped garlic
2 tbsps. slivered sundried tomatoes
1/2 cup shredded mozzarella
1/2 cup shredded swiss
1/2 cup canned tomatoes
2 tbsps. parmesan, plus more for serving.

Bake 350F for 15-20 minutes. Serves 3

This goes fast, you might want to double the recipe.