Italian Recipes - Mostaccioli with Green Beans and Tomatoes

Ingredients                     

• 8 ounces dried mostaccioli pasta (about 3 cups)

• 6 ounces fresh green beans and/or wax beans, cut into 1-inch-long pieces (about 1 1/2 cups)

• 1 tablespoon olive oil

• 1/2 cup chopped onion

• 1 teaspoon bottled minced garlic (2 cloves)

• 4 plum tomatoes, seeded and chopped (about 1 1/3 cups)

• 1/3 cup dry white wine, vegetable broth, or chicken broth

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

• 1 tablespoon snipped fresh flat-leaf parsley

• Salt

• Freshly ground black pepper

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Method:

1. In a large saucepan cook pasta and beans in a large amount of lightly salted boiling water for 10 to 12 minutes or until the pasta and beans are tender. Drain well.

2. Return mixture to hot saucepan; cover and keep warm.

3. Meanwhile, in a medium saucepan heat oil over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.

4. Reduce heat to low. Add tomatoes and wine; cook for 2 minutes more, stirring frequently.

5. Add tomato mixture to pasta mixture; toss gently to combine. Transfer to a serving dish.

6. Sprinkle with Parmesan cheese and parsley. Season to taste with salt and pepper.