Potatoes With Beans N Pasta.

Eileen Hineline


My oldest son can't stand potatoes. He will eat them if it is all I have on hand and usually I do, potatoes can go along way and can be used in so many ways. I decided to search some recipe sites I like and I found this one from the Taste of Home site.
I wanted to share this recipe because it has everything I love and I believe my oldest son will actually try it with no fuss.
It looks so delicious and can be served with just about anything. I think it will go great with Chicken,Steak,Meatloaf.

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25 Min


Stove Top


3/4th pound small red potatoes, cut into 1 inch pcs
3/4th pound green beans, cut into 2 inch pcs
1/2 cup chopped up sweet red pepper
1/2 cup chopped sweet yellow pepper
3 garlic cloves, minced
2 tablespoons of olive oil
1/2 cup less 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 tsp finely grated lemon peel
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked tube pasta
1/4th cup grated parmesan cheese

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Salads
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy