Fresh, crisp green beans, sweet tomatoes and Italian parsley are at the end of their growing season and at the beginning of this easy meal.
1/2 small onion, sliced
12 oz fresh garden green beans
16 oz fresh tomatoes (quartered whole tomatoes or pierced cherry tomatoes)
2 tbsps tomato paste
1 whole garlic bulb
1/4 tsp thyme
1/4 tsp sage
2 tsps fresh rosemary
1/2 tsp fennel seeds, lightly crushed
Salt and pepper to taste
1 tbsp olive oil
1/2 cup broth ( veg, chicken or beef)
12 oz penne pasta
2 tbsps parmesan cheese
Fresh chopped parsley
Toss the onions, green beans and tomatoes in a rimmed 13 X 9" pan. Whisk the tomato paste and broth together and pour over the vegetables. Cut the top off the garlic bulb and snuggle it into the veggies.
Sprinkle with seasonings, salt and pepper, drizzle with olive oil and bake for 25-30 minutes.
While the veggies roast cook the penne. Before draining reserve 1/3 cup pasta water.
Check the garlic to see if it has softened. If you need to speed it up microwave it for 2-3 minutes, then squeeze each clove out of it's skin and squish into the sauce. Add the drained pasta to the pan and toss, adding reserved pasta water only as needed to achieve a nice sauce. Stir in the parmesan cheese and top with fresh chopped parsley.
Makes 6 servings
Adapted from: slimmingeats.com
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