Pasta with Tomatoes Green Beans Feta
Brighten up your mealtime with this vibrant and effortless Pasta with Tomatoes, Green Beans, and Feta! This Mediterranean-inspired dish combines tender pasta, crisp green beans, and juicy cherry tomatoes in a light, garlicky sauce that’s bursting with fresh, summery flavors. Crumbled feta cheese adds a creamy, salty tang, while a drizzle of olive oil and a squeeze of lemon juice create a perfectly balanced finish. With just 30 minutes from prep to table, this one-pan recipe is ideal for busy weeknights or casual entertaining. Topped with aromatic fresh basil, it’s a wholesome and satisfying vegetarian pasta that celebrates simplicity and seasonal ingredients. Perfect for pairing with crusty bread and a crisp glass of white wine!
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Recipe Information
Ingredients
- 300 g pasta (penne, fusilli, or spaghetti)
- 200 g green beans, trimmed and halved
- 250 g cherry tomatoes, halved
- 100 g feta cheese, crumbled
- 3 tbsp olive oil
- 2 cloves garlic, finely minced
- 0.5 tsp red pepper flakes
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the green beans and sauté for 3-4 minutes until they begin to soften.
Add the minced garlic and red pepper flakes to the skillet and cook for another 30 seconds, stirring constantly to avoid burning the garlic.
Stir in the halved cherry tomatoes. Cook for 4-5 minutes, gently pressing on the tomatoes with the back of a spoon to release their juices and create a light sauce.
Add the cooked pasta to the skillet, along with the reserved pasta water. Stir to combine, allowing the sauce to coat the pasta evenly. Cook for 1-2 minutes over low heat.
Remove the skillet from heat and stir in the crumbled feta cheese, lemon juice, salt, and black pepper. Toss gently to combine.
Drizzle the remaining 2 tablespoons of olive oil over the pasta and sprinkle the chopped basil on top.
Serve warm, garnished with extra feta and basil if desired.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
