Green Bean Penne

Thin green beans are crispier and more tender than regular, and look so pretty and taste delicious in this pasta. Olive oil and fresh herbs finish the dish and add to the overall lightness of the pasta. It also pairs especially well with a beujolais or sauvignon blanc.

Green Bean Penne

1 pound penne pasta
3/4 pound thin french green beans, fresh or frozen, cut in half, ends trimmed
salt
1 teaspoon red pepper flakes
1/4 cup flat-leaf parsley, chopped
5 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 cup pecorino romano cheese, shredded

Cook pasta until al dente.

Saute garlic, about 1/2 of the parsley, and red pepper flake in olive oil until the garlic is tender. Take care not to burn the garlic, otherwise the dish will taste bitter. Then, add green beans, saute for 2-5 minutes or until beans are to desired tenderness. I prefer mine slightly al dente. Next, season beans with salt. Add pasta and remaining parsley, toss. Plate individual portions with shredded romano cheese and fresh drizzled olive oil.

Serves approximately 5.

Sauteed Mushroom Soup

This soup seems like a hearty and fatty indulgence, but is actually healthy and light. Mushrooms add a meaty flavor, pleasing both vegetarians and meat-eaters alike.

Sauteed Mushroom Soup

8 oz. white button mushrooms, sliced
8 oz. baby portobello mushrooms, sliced
8 cups chicken or vegetable stock
1 cup half and half
1 teaspoon dried ground thyme
1 teaspoon paprika
5 cloves garlic, chopped
1 tablespoon butter, unsalted
3 tablespoons extra-virgin olive oil
salt
1 small onion, chopped

In a stockpot, begin boiling chicken stock with salt, onions and paprika.

Meanwhile, in a frying pan, saute garlic with mushrooms (with salt and thyme) in olive oil. Next, after 10 minutes, add butter. Allow to melt, stir, and cook for an additional 5 minutes. Then, add mushrooms and the juices in the frying pan to the chicken stock. Simmer for 20 minutes, then add half and half. Allow to simmer for another 20-30 minutes, then serve.

Serves approximately 12.