Yesterday I worked until six and had to drive back home over Highway 17. It was around seven when I got home in Santa Clara and I was exhausted, sweaty, and hungry. I did not want to cook. However, Andrew was waiting for me to make dinner and I had planned what I was going to make already. I made a penne pasta dish with green beans in a garlic lemon sauce.
I used the same technique that I used for the Israeli couscous risotto that I made the other day. This time around I used the multi-grain, gluten free pasta that Andrew had in the cupboard. The rest of our pasta is whole wheat and I can’t stand whole wheat pasta. I find the texture of whole wheat pasta to be tough and gritty. The result of the dish was a creamy, tender pasta with a well balanced sauce and crisp green beans (crisp=undercooked in this case :)). Andrew was impressed with how quick it was to make and how easy. I could tell he was a little lukewarm on how the sauce came out creamy.
Penne Risotto with Garlic and Green Beans
- multi-grain, gluten free penne pasta
- two tablespoons minced garlic
- large handful of green beans
- salt, pepper, and onion powder
- vegetable broth
- lemon juice
1. Prep your green beans by washing them, trimming the vine end off, and chopping them into small, equal sizes.
2. Heat a skillet with olive oil on medium high. Add garlic and pasta. Toast the pasta and brown the garlic. Looking back I would also add the green beans at this point. Add a small amount of vegetable broth and stir until liquid thickens, bubbles, and reduces. Then add more liquid and continue this process until the pasta is cooked.