Cool Summer Penne

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I haven’t lived with my mother since 2009 – my senior year of high school and the first semester of college. A transition, indeed, but I am not complaining because I came home from work to folded laundry. NOOWWWWWW I remember why people live at home.

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Truth is, I’m grateful to be living rent free (minus the food I buy to make DELICIOUS MEALS FOR HER & HER HUSBAND). I am going to relish these last few months home before the big move. However, Susan has a rather simple palate. Pasta & veggies are her staple. What am I talking about those are mine, too.

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Flipping through her stack of Southern Living magazines, I stumbled upon a penne with green beans and tomatoes. Ding ding! A meal for the masses! Paired with a lemon-shallot vinaigrette. K I’ll eat it.

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My first night back in the kitchen (a tremendously larger and cleaner one than I am used to) felt so tremendous. Susan was just happy I contributed for once in my life.

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Time: 30 minutes (prep + cooking)

Serves: 4 as a main, 8 as a side

Ingredients:

  • 16 oz. of whole wheat penne
  • 8 oz. haricots verts (thin green beans), cut into bite size pieces
  • 1 pt. grape tomatoes, halved
  • 1/4 cup dill, chopped
  • 3/4 cup of lemon-shallot vinaigrette
  • S+P, to taste

For Vinaigrette:

  • 1/2 lemon juice
  • 1 shallot, minced
  • 1 cup olive oil
  • 1/4 cup flat-leaf parsley, minced
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • Parmigiano-Reggiano, to taste
  • S+P, to taste

How to:

  • Stir lemon juice + shallot in a bowl, let stand 3-5 minutes
  • Whisk in olive oil + parsley + honey + Dijon mustard + S+P
  • Cover and refrigerate
  • Cook pasta according to package directions
  • Add green beans during the last 2 minutes
  • Drain & rinse pasta under cold running water, drain again
  • Toss pasta mixture + tomatoes + vinaigrette + dill + S+P, stir to combine
  • Top with parm-reg & serve with crusty, garlicky, cheesy bread

Recipe adapted from: Southern Living Magazine

 

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