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.
Growing up I hated green beans. In fact, growing up I disliked most vegetables and a lot of other things. The problem was I was a kid and my mother couldn’t cook. If your parent doesn’t know how to cook vegetables (or anything else, sorry Mom!) then you don’t grow up loving your veggies. There are vegetables I’ve always loved for sure: peas, carrots, brocolli, and lettuce. There are others that I’ve grown to like over the years that I didn’t like as a kid: brussel’s sprouts, cabbage, and onions. There were others that I never tried as a kid and was able to try as an adult: beets, asparagus, parsnips, bok choy, and other leafy greens. There are still more vegetables that I have tried again as an adult that I will never enjoy: celery, tomatoes, zucchini, and cucumbers. One vegetable that I thought I would never like is green beans. I thought green beans were awful growing up and as an adult I still didn’t like them. The thing was, I always had them canned or frozen. They almost always tasted like sand to me. It wasn’t until today that I learned that green beans can taste delicious and this is all thanks to Andrew.
Now Andrew and I manage to cook fairly well together. Or I manage to cook and Andrew cleans up for me and does prep work. I’ve been able to teach him how to make pizza dough, chicken and rice soup, noodle soup, and a couple other things. We work well as a team in the kitchen. Today Andrew was able to show me how he makes asparagus and green beans. They turned out delicious. Really delicious. One of the best vegetable experiences ever. Seriously, I will be eating more vegetables now that I know how to do this.
It’s very simple.
Andrew’s Amazingly Delicious Lemony Veggies
- green beans
- generous amounts of lemon juice
- olive oil so the veggies don’t stick
1. Prep your vegetables. This means snapping the woody stem part of the asparagus off. I bend the asparagus and wherever it snaps naturally is where I snap it. For the green beans I cut the stem end off each green bean.
2. Heat your skillet with oil to medium. Add vegetables and generous amounts of lemon juice. Cook until vegetables are brown, crispy, and tender. Large asparagus generally takes about fifteen minutes and green beans take less time than this so cook them separately.
I have a special place for ramen, between my heart and my bank account. I find it tasty and satisfying as well as cheap. It serves as the base for many of my afternoon meals. Here I’ve paired it with sausage and green beans. I used beef ramen, added basil garlic sausage and chopped green beans. The sauce is teriyaki and tapatio.