Whole Wheat Penne or Fusilli With Tomatoes, Shell B

Name: Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds ripe tomatoes, peeled and chopped (see note); Freshly ground pepper to taste; 2 to 3 tablespoons olive oil (to taste); 2 tablespoons slivered fresh mint or basil; 1 pound shell beans (in the pod), like scarlet runners, borlotti, cannellini or other heirlooms available at your farmers market (about 1 3/4 cups); 1 small onion, halved; 7 cups water; 3 large garlic cloves, 2 crushed, 1 minced; A bouquet garni made with a few sprigs each parsley and thyme, a Parmesan rind, and a bay leaf; Salt to taste; 1 pound whole wheat penne, rigatoni or fusilli; 2 ounces feta, crumbled (1/2 cup)

Servings: persons

1 1/4 pounds ripe tomatoes, peeled and chopped (see note)
Freshly ground pepper to taste
2 to 3 tablespoons olive oil (to taste)
2 tablespoons slivered fresh mint or basil
1 pound shell beans (in the pod), like scarlet runners, borlotti, cannellini or other heirlooms available at your farmers market (about 1 3/4 cups)
1 small onion, halved
7 cups water
3 large garlic cloves, 2 crushed, 1 minced
A bouquet garni made with a few sprigs each parsley and thyme, a Parmesan rind, and a bay leaf
Salt to taste
1 pound whole wheat penne, rigatoni or fusilli
2 ounces feta, crumbled (1/2 cup)

1
In a large pasta bowl, toss together the tomatoes, minced garlic, salt, pepper, olive oil, and mint or basil.
2
Allow to sit at room temperature for 30 minutes to an hour.
3
Taste and adjust seasonings.
4
Meanwhile shell the beans and combine with the onion, water, the crushed garlic cloves, bouquet garni and salt to taste in a heavy saucepan or soup pot.
5
Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the beans are tender.
6
Taste and adjust salt.
7
Remove and discard the onion, the bouquet garni and the garlic cloves.
8
Drain though a colander set over a bowl.
9
Stir the beans into the tomato mixture.
10
Bring a large pot of water to a boil, salt generously and add the pasta.
11
Cook al dente, drain and toss with the tomatoes and beans.
12
If desired add about 1/4 cup of the bean broth.
13
Add the feta cheese, toss again and serve at once.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds ripe tomatoes, peeled and chopped (see note), Freshly ground pepper to taste, 2 to 3 tablespoons olive oil (to taste), 2 tablespoons slivered fresh mint or basil, and more.

Yes, Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions