Garlicky Pasta with Green Beans and Tomatoes

I have a recipe for you all! I made this a few months ago, and as I was looking through the pictures just now, I realized that I really do need to make it again! This dish could easily be vegetarian (even vegan!), but I added some cubed chicken to it, just for extra protein.

Garlicky Pasta with Green Beans and Tomatoes (E, N, D?, GF?)
serves 4

– 1 tbsp. olive oil
-1/2 white onion, chopped (use more or less, to taste)
– 2 garlic cloves, finely minced
– 1 1/2 cups fresh green beans, chopped
–  1 14.5-oz can diced tomatoes, juice and all
– a pinch of dried basil
–  4 chicken breasts, fully cooked and cut into cubes (optional)
– 1 pound whole wheat penne pasta
–  Parmesan cheese, optional


  1. Cook pasta according to package directions, and set aside.
  2. Heat skillet to medium heat, and pour in olive oil.
  3. Saute onion for about 8 minutes, or until tender and almost translucent. Add in garlic, and saute for about 1 minute. Be careful not to burn it.
  4. Remove onions from pan and set aside. Add green beans and saute for about 4 minutes.
  5. Add in tomatoes (and juice), onions, and garlic. Sprinkle basil over the top.
  6. Simmer for about 10 minutes on medium-low heat, or until tomatoes are heated through, and the juice has reduced by about half.
  7. If you are using it, toss in chicken and stir. Make sure chicken is heated through before serving.
  8. Serve over pasta, top with parmesan cheese, and enjoy!

–  You could very easily make this recipe both dairy and gluten free by simply leaving out the parmesan (or using a dairy-free version) and using gluten free pasta.
– If you are making this vegetarian/vegan, you could add in any vegetables you like – in place of the chicken, maybe toss in some mushrooms, for example! Baked or pan fried tofu would be great, too.
– That being said, even if you aren’t omitting the meat, you could still mix up and vary the veggies. I just used what we had on hand, and it turned out great!

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