Ingredients
- 16 ounce corkscrew pasta
- 2 teaspoon extra virgin olive oil
- 1 clove garlic
- 12 ounce green beans
- 1 1/4 cup carrots
- 1 pint cherry tomatoes
- 1/2 cup parmesan cheese
- 1/2 cup whipping cream
Preparation
Baking Directions:
Total time: 30 minutesPrice: $1.14 per servingHeat large covered saucepot of salted water to boiling over high heat.
Add pasta and cook as label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat.
Add garlic and green beans and cook, stirring often, 2 minutes.
Add carrots; cook until vegetables are tender-crisp, 4 minutes.
Stir in tomatoes; cook 1 minute.
Add ½ cup Parmesan, cream, and ½ teaspoon salt; heat to boiling.
Remove from heat.
When pasta is cooked to desired doneness, remove ½ cup cooking waterand reserve.
Drain pasta.
Toss vegetables with pasta and reserved cooking water.
Serve with additional Parmesan, if you like.
Each serving: About 640 calories, 22 g protein, 95 g carbohydrate, 19 total fat (10 g saturated), 6 g fiber, 29 mg cholesterol, 670 mg sodium.
