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.


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


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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