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Penne with Rice and Green Beans Recipe

Ingredients

4 cups water

4 tomatoes, chopped

4 cloves garlic, grated

4 tablespoons olive oil

4 teaspoons salt

1 teaspoon ground black pepper

4 green beans, trimmed and rinsed

2 teaspoons dried basil

1/2 teaspoon dried rosemary, chopped

1/2 teaspoon ground black pepper

1/2 cup uncooked long-grain white rice

1/2 cup chopped cooked cauliflower

8 ounces penne pasta

Directions

In a saucepan bring 3 cups water to a boil. Add tomatoes, garlic, oil, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer 15 minutes, until skins start to peel.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, add cooked pasta and cook for 3 to 5 minutes or until al dente; drain.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook rice for 2 to 3 minutes; drain.

Stir cauliflower and mix together in 2 to 3 tablespoons of water; add to saucepan and cook for 1 minute. Add basil, rosemary, and pepper; heat through.