Whole Wheat Penne Or Fusilli With Tomatoes Shell Beans And Feta Recipes

WHOLE WHEAT PENNE OR FUSILLI WITH TOMATOES, SHELL BEANS AND FETA

Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta image

Shell beans and tomatoes are still available at the end of September in farmers' markets, and I'll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.

Provided by Martha Rose Shulman

Categories dinner, lunch, pastas, main course

Time 2h

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 1/4 pounds ripe tomatoes, peeled and chopped (see note)
Freshly ground pepper to taste
2 to 3 tablespoons olive oil (to taste)
2 tablespoons slivered fresh mint or basil
1 pound shell beans (in the pod), like scarlet runners, borlotti, cannellini or other heirlooms available at your farmers' market (about 1 3/4 cups)
1 small onion, halved
7 cups water
3 large garlic cloves, 2 crushed, 1 minced
A bouquet garni made with a few sprigs each parsley and thyme, a Parmesan rind, and a bay leaf
Salt to taste
1 pound whole wheat penne, rigatoni or fusilli
2 ounces feta, crumbled (1/2 cup)

Steps:

In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil. Allow to sit at room temperature for 30 minutes to an hour. Taste and adjust seasonings.
Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a colander set over a bowl. Stir the beans into the tomato mixture.
Bring a large pot of water to a boil, salt generously and add the pasta. Cook al dente, drain and toss with the tomatoes and beans. If desired add about 1/4 cup of the bean broth. Add the feta cheese, toss again and serve at once.

Nutrition Facts : @context http, Calories 646, UnsaturatedFat 9 grams, Carbohydrate 109 grams, Fat 15 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1947 milligrams, Sugar 5 grams

PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA

Penne With Heirloom Tomatoes, Basil, Green Beans and Feta image

Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.

Provided by Martha Rose Shulman

Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish

Time 50m

Yield Serves four

Number Of Ingredients 10

Ingredients

6 to 8 ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
2 cups chopped fresh ripe tomatoes
2 tablespoons extra virgin olive oil
1 plump garlic clove, minced (more to taste)
Salt (I like to use a very good coarse sea salt or fleur de sel for this)
freshly ground pepper to taste
1 teaspoon balsamic vinegar (optional)
2 tablespoons slivered basil
2 ounces crumbled feta (about 1/2 cup)
3/4 pound pasta (penne or fusilli are good choices)

Steps:

Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams

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