Mediterranean Penne Pasta, Green Salad

By Jennifer

Mediterranean Penne Pasta, Green Salad

Serves 3 – 4 adults, depending on appetite.

  • 13.25 oz whole wheat penne
  • 15.5 oz. can butter beans, rinsed and drained (you can use cannellini beans, too)
  • 1 large or 2-3 small leeks, cut length-wise, then chopped, then rinsed in a strainer
  • 1/2 cup pitted kalamata olives, cut in half length-wise
  • 1/2 cup oil-packed sun-dried tomatoes, drained well, chopped
  • good handful of parsley, chopped
  • 3 garlic cloves, chopped
  • 4 TBS olive oil, divided
  • freshly ground black pepper
  • 4 oz. queso fresco or ricotta salata cheese, crumbled

Bring a large pot of salted water to a boil;  cook penne until al dente according to package directions.

Leeks

Slice leeks lengthwise, then chop

Then rinse leeks well in a fine-meshed sieve

Meanwhile, heat 2 TBS in a large saucepan over medium-low heat and saute the leeks for about 5 minutes.  Add the garlic;  when fragrant, add the beans, olives, tomatoes, parsley, and black pepper.  Saute for a few minutes while the pasta finishes cooking.

Sauteeing everything

Reserve a little cooking water before draining the pasta.  Put the pasta back into the pot along with the bean mixture, 2 TBS olive oil and a little pasta cooking water to moisten.  Add the crumbled cheese, tossing to combine.

Serve with a simple green salad dressed with good balsamic vinegar.

Mediterranean Penne Pasta, Green Salad

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One thought on “Mediterranean Penne Pasta, Green Salad

  1. Just made this! Super easy. Will let sit for while for flavors to mix. Used feta because I messed up buying queso fresco. Trader Joe’s has frozen chopped leeks if you need a further shortcut. Could add shredded chicken as well. Thanks Jen and Ira!

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