Jamie Oliver's One Pan Greens Pasta Bake
Need a back-to-school midweek winning recipe? Jamie Oliver's One-pan greens pasta bake is it – it's healthy, a great batch cook and heroes the humble 65p Savoy cabbage. Head to the link for this Better Baskets recipe and more – helping you make better choices with the food you buy and the meals you make.
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Summer produce is reaching its peak, which means it's pretty perfect as is (no need for heavy cooking!). Today's pasta includes raw tomatoes, quickly blanched green beans, and a sprinkle of mint or dill. Since this recipe is great served warm or at room temperature, it's a perfect make-ahead dish for your next summer event.
Sarah's Tip of the Day:
Begin by boiling your pasta and tossing your green beans in during the last three minutes of cooking. Next, you'll combine tomatoes, garlic, olive oil, vinegar, salt, and pepper in a large bowl before adding to it your pasta and beans. Sprinkle with feta cheese and fresh mint or dill. This recipe really pops with fresh flavors that your family will always be happy to see on the table!
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Preparation Time: 20 Minutes
Total Time: 25 Minutes
Ingredients:
Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint
Directions:
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
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Nutritional Info: per serv (for 4): 151 cal; 12 g fat; 4 g protein; 8 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Raw Tomato and Green Bean Pasta - Everyday Food with Sarah Carey
Classic Green Beans Au Gratin - Food Wishes
It’s always tricky posting Thanksgiving side dish recipes, since most families tend to gravitate toward the familiar and comforting, verses the new and interesting. This is especially true for a side dish like green bean casserole, which is why I decided to post this. It’s familiar, comforting, new, and interesting, so we have everything covered. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Classic Green Beans Au Gratin recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Cheesy Ritz Green Bean Casserole
Ingredients:
3 T margarine/butter
2 T flour
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup sour cream
2 cups shredded cheddar cheese (divided)
2 cans of drained French style green beans
1 sleeve of ritz
Melt butter in large pan. Whisk in flour, sugar, salt, and pepper. Cook on medium-low for 2 minutes. Remove from heat. Whisk in sour cream and garlic powder. Stir in 1 cup of shredded cheese and both cans (drained!) of green beans. Lightly spray 9x13 pan. Spread mixture in pan. Sprinkle with remaining cheese. Add some more pepper. Crush the ritz over the casserole. Bake 350° for about 39 minutes.
This can be prepared ahead of time and stores in fridge. Do everything but the ritz. Crush the ritz right before baking.