Recipe: Penne Pasta with Potatoes and Green Beans

Penne Pasta with Potatoes and Green Beans
Source: Lighter, Quicker, Better by Richard Sax and Marie Simmons
Servings: 5 to 6

1 pound small red-skinned potatoes, scrubbed and halved
1 pound green beans, ends trimmed, cut into 2-inch lengths
1/2 cup finely chopped parsley
2 tablespoons finely chopped fresh basil
2 tablespoons olive oil
1/2 cup slivered red or yellow bell pepper
1 medium clove garlic, peeled and minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper to taste
3/4 pound (3 cups) penne pasta
1/2 cup pasta cooking water
1/4 cup grated Parmesan cheese

Bring a pan of water to the boil for the pasta. Put the potatoes into a steamer basket and steam over boiling water about 10 minutes, or until tender. When cool enough to handle, slice thinly.

Cook the beans in boiling water about 7 minutes, or until tender; drain.

Combine the parsley and basil; set aside.

Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and garlic; saute 4 minutes. Stir in the potatoes, beans, herbs, salt and pepper. Hold on low heat.

Put the pasta into the boiling water and cook according to package directions. Set aside 1/2 cup of the cooking water. Drain the pasta and put back into the hot pan. Add the cooking water, vegetables and cheese. Toss to coat, adjust the seasonings to your taste and serve.