The moment I returned home, I jumped back into work and life. For the next five days I ran around from meeting to appointment to commitment. Don’t get me wrong, I enjoyed all the things I was doing but downtime is also good. As I type this, I’m glad to have a few moments to catch my breath.
In the midst of life sweeping back in, I yearned for simple, quick, and tasty meals. I love spending hours in the kitchen, but I still want delicious food when I don’t have the luxury of time.
Thus Garlic Linguine with Green Beans and Tomatoes came to be!
I could eat this every day.
I used frozen green beans, so all I had to do was thaw them out. However, when asparagus comes in season (spring begins this week after all!!!), I’m going to use them instead of green beans for a delicious variation.
The grape tomatoes are simply sliced in half. That’s it.
Most of the time is used to boil the water and cook the pasta. Once the pasta is cooked, it’s just a matter of tossing all the ingredients together.
A key ingredient is Garlic Extra Virgin Olive Oil. This stuff is AMAZING! Instead of needing to chop garlic and fry it in some oil, I just drizzle a couple tablespoons of this oil on my pasta, and I’m done. It could not be easier or tastier. I used to fry up garlic for my pasta, but then it just ends up at the bottom of my bowl. With the garlic flavored olive oil, I get a taste of garlic in every bite, not just the last ones.
Lots of olive oil stores carry flavored olive oils, but my favorite comes from The Oilerie. If you don’t live near The Oilerie, you can mail order it to come to you! Bonus.
Happy Spring!
- 8 ounces dried linguine
- 1 1/2 cups frozen green beans, thawed
- 20 grape tomatoes, halved
- 2 tablespoons Garlic Extra Virgin Olive Oil (my favorite comes from The Oilerie)
- salt and pepper to taste
- Parmesan cheese for a garnish (optional)
- Bring a big pot of salted water to boil. Add the linguine. Boil, stirring occasionally, for about 10-11 minutes, or until al dente. Drain. Return the pasta to the pot.
- Stir in the green beans, tomatoes, and garlic olive oil. Add salt and pepper to taste.
- To serve, divide into two bowls. Use a vegetable peeler to make a few parmesan cheese curls for a garnish (or leave off to keep vegan).