Pesto Recipes: Pesto Pasta with Green Beans and Potatoes

1/2 pound dry penne pasta4 red potatoes, cut into 1/4 inch slices1/4 pound fresh green beans, cut into 2 inch pieces1 tablespoon olive oil1 clove garlic, mincedsalt and pepper to taste1/2 cup plain yogurt1/3 cup pesto1/4 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving. Amount Per Serving  Calories: 553 | Total Fat: 14.9g | Cholesterol: 9mg Powered by ESHA Nutrient Database

Pesto Pasta with Green Beans and Potatoes

Servings Per Recipe: 4

Amount Per Serving

Calories: 553

Total Fat: 14.9gCholesterol: 9mgSodium: 287mgTotal Carbs: 88.1g    Dietary Fiber: 7.4gProtein: 17.7g VIEW DETAILED NUTRITION
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