Roasted Green Bean and Tomato Pasta
The following recipe, video and photography were provided by our partner, Alissa DiSanto of Sauced By Sunday.
Pasta is the perfect weeknight meal because it is easy to make and can be customized in countless ways, so it never gets boring.
It also takes beautifully to the flavors of any season. In the Spring, you can coat your favorite noodles in a light and lemony piccata sauce. In the Fall, you can whip up a big bowl of Bolognese, and in the winter, nothing beats a creamy alfredo-coated pasta. While all of these are delicious, there’s something about the summer season that takes traditional pasta to a new level.
That “something” is locally grown produce, and you can find the best selection at Heinen’s. Grown and harvested on family farms and co-ops in the Midwest and delivered to Heinen’s stores in as little as a day, Heinen’s selection of locally grown fruits and veggies is extensive and extremely fresh. Their produce experts work alongside skilled farmers to ensure that each piece of produce that reaches their stores meets their strict quality specifications. From herbs and lettuce to asparagus, peppers and corn, take advantage of Heinen’s fresh picks while the season is hot.
This recipe features the refreshing flavors of ripe local tomatoes and crisp green beans. Roasted in the oven with spices and a full head of garlic and tossed with al dente penne pasta and parmesan cheese, this dish tastes like it belongs on a restaurant menu but could not be easier to make at home! Try it this summer as a vegetarian friendly entrée or a side to your favorite grilled protein.
Roasted Green Bean and Tomato Pasta
Servings: 6
Ingredients
- 2 shallots, thinly sliced
- 1 lb. locally grown green beans, cleaned
- 5 locally grown tomatoes, chopped
- 3 Tbsp. Heinen’s tomato paste
- 1 garlic bulb, halved
- 1 Tbsp. Heinen’s Italian seasoning
- Salt and pepper
- 1 ½ Tbsp. Heinen’s olive oil
- ¾ cup Heinen’s vegetable stock
- 1 lb. Heinen’s artisan organic penne rigate pasta
- ½ cup Heinen’s grated parmesan cheese
- 1 bunch fresh parsley, to garnish
Instructions
- Preheat the oven to 425°F.
- Fill a heavy pot halfway with water and place it on the stove over high heat. Add salt and bring to a boil.
- In an even layer, add the sliced shallots, green beans and chopped tomatoes to a baking dish.
- In a separate bowl, whisk together the tomato paste and vegetable stock until fully combined. Pour over the vegetables.
- Place the halved garlic bulb cut-side-down in the center of the baking dish. Sprinkle the veggies and garlic with Italian seasoning, salt, pepper and olive oil.
- Bake in the oven for 20-25 minutes, or until the tomatoes and garlic are softened.
- While the veggies bake, cook the pasta in the salted boiling water until al dente. Before draining the pasta, reserve ½ cup of pasta water.
- Once the veggies are done, carefully squeeze out all of the garlic and throw away the skin. Smash the garlic in with the rest of the veggies using a fork. Stir to combine.
- Add the pasta and reserved pasta water. Mix everything together until the pasta is coated. Add the parmesan cheese and toss again. Taste for salt and pepper.
- Garnish with fresh parsley and serve.
