A Dietitian's View

Look for smooth, opaque pods that snap (not bend) and show signs of moisture at the breaking point. Store them in a tightly sealed container in your fridge for up to a week.

Penne with Green Beans and Basil

To lower the fat and sodium, you could cut the oil and salt in half and still have a tasty dish.

SERVINGS
4
COOK TIME
20
TOTAL TIME
35

INGREDIENTS
Penne Pasta with Green Beans and Basil
7 ounces penne pasta
1 pound green beans, trimmed and cut in half
1 1/2 teaspoons salt
1 tablespoon water
1 cup loosely packed fresh basil leaves
1/4 cup extra virgin olive oil
1/2 teaspoon coarsely ground black pepper
1 medium tomato, chopped
Small basil leaves for garnish

PREPARATION
1. In large saucepot, cook pasta as label directs.
2. Meanwhile, in 12-inch skillet, heat 1 inch water to boiling over high heat. Add green beans and 1/2 teaspoon salt; heat to boiling. Cook beans until tender-crisp, 8 to 10 minutes. Drain beans. Rinse beans under cold running water to cool slightly; drain again.
3. In blender at high speed, combine basil, oil, and water and puree until almost smooth, stopping blender occasionally and scraping down sides with rubber spatula. Transfer basil puree to large bowl; stir in remaining 1 teaspoon salt and pepper.
4. Drain pasta; rinse under cold running water and drain again. In warm serving bowl, toss pasta, beans, tomato, and basil puree. Garnish with basil leaves.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 370
Total Fat: 15 g
Cholesterol: 0 mg
Sodium: 680 mg
Carbohydrates: 52 g
Protein: 10 g

Source: Good Housekeeping