Creamy Green Beans and Pasta
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Creamy yogurt-mustard sauce tossed with green beans, bow-tie pasta, and pancetta make up this quick-to-fix pasta dish.
Ingredients
- 8 ounces fresh green beans, cut into 1-inch pieces, or one 9-ounce packaged frozen cut green beans
- 6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
- 1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
- 1/4 cup sliced green onion
- 1 8-ounce carton plain low-fat yogurt
- 2 tablespoons all-purpose flour
- 2 teaspoons prepared mustard
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 1/4 cup finely chopped cooked pancetta or ham (2 ounces)
- 1/4 cup grated Parmesan cheese
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.
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