This dish can become the foundation for year-round dinners. Add fresh herbs during summer and dried thyme or oregano when it's cold. Stir in a grating of hard cheese, such as Parmigiano-Reggiano, grana Padano or Pecorino Romano. You can use shelled edmame (Japanese green soybeans) instead of green beans. A grated carrot salad adds colour to the menu.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Method
In a large pot of boiling water, cook pasta for 6 minutes. Add green beans; cook until pasta is tender but firm, about 4 minutes. Drain and return to pot, reserving 1/2 cup (125 mL) cooking liquid.
Meanwhile, in large skillet, toast almomds over medium heat until golden, about 3 minutes; remove and set aside.
Add oil to skillet; heat over medium heat. Add onion, garlic, thyme, lemon rind, salt and pepper; cook until onion is softened, about 2 minutes. Add to drined pasta along with Parmesan cheese, lemon juice and reserved cooking liquid; toss to coat. Serve sprinkled with almonds.
Nutritional facts <b>Per serving:</b> about
- Sodium 928 mg
- Protein 20 g
- Calories 489.0
- Total fat 15 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 77 g
%RDI
- Iron 30.0
- Folate 22.0
- Calcium 20.0
- Vitamin A 7.0
- Vitamin C 30.0
