Basil and parsley, plus a generous dash of lemon, help perk up the flavors in this pretty and appealing side dish from Dorothy Smith of El Dorado, Arkansas. Starring both pasta and potatoes, it's a hearty choice to round out almost any menu.
INGREDIENTS
* 3/4 pound small red potatoes, cut into 1-inch pieces * 3/4 pound fresh green beans, cut into 2-inch pieces * 1/2 cup chopped sweet red pepepr * 1/2 cup chopped sweet yellow pepper * 3 garlic cloves, minced * 2 tablespoons olive or canola oil * 1/2 cup reduced-sodium chicken broth * 1 tablespoon lemon juice * 1/4 cup minced fresh basil or 4 teaspoons dried basil * 1/4 cup minced fresh parsley * 1 teaspoon finely grated lemon peel * 3/4 teaspoon salt * 1/4 teaspoon pepper * 2 cups cooked tube pasta * 1/4 cup grated Parmesan cheese
SERVINGS 8 CATEGORY Side Dish PREP 10 min. COOK 15 min. TOTAL 25 min.
DIRECTIONS
Add 1 in. of water to a large saucepan; add the potatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a large nonstick skillet, saute peppers and garlic in oil for 3 minutes. Stir in the broth, lemon juice, basil, parsley, lemon peel, salt and pepper. Cook over low heat for 2 minutes. Drain potatoes and beans. Add potatoes, beans and pasta to pepper mixture; heat through. Sprinkle with Parmesan cheese. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1/2 cup) equals 154 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 371 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
