Pasta with tomatoes, beans, and feta from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • westminstr on August 12, 2013

    This is a very versatile recipe. Over the weekend I did another iteration substituting seared zucchini, diced small, for the beans. This time I added the balsamic and I think it was a good addition.

  • westminstr on August 05, 2013

    Nice summer dish. My beans were some very over-the hill green beans from the depths of my vegetable drawer, which were disguised very well in this sauce. I used basil for my herb, and I elected not to add the balsamic vinegar because I didn't want to muddy up the lovely colors of my tomatoes. It was worth it to peel the tomatoes for flavor and texture. This amount of sauce would go better with 3/4 pound of pasta. So if making a full pound of pasta, I would add some extra tomatoes and cheese, and I would probably use plum tomatoes or else seed at least some of them to make the sauce a bit less watery.

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