Pesto Pasta with Green Beans and Potatoes

Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 575 Calories

Ingredients

• ½ cup plain yogurt
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• ¼ cup grated Parmesan cheese
• ⅓ cup pesto
• ½ pound dry penne pasta
• 4 red potatoes, cut into 1/4 inch slices
• ¼ pound fresh green beans, cut into 2 inch pieces

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.

Step 2

Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.

Step 4

Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.