Green Bean Penne Side Dish in Garlic Butter Sauce is a fantastic, easy and versatile side dish.
I love side dishes that take full advantage of produce in season. This penne side dish is no exception.
This delicious recipe uses fresh green beans. If fresh green beans aren’t your families favorite vegetable, that’s okay! Pick a fresh vegetable that you know your family will eat. Just use the same measurement amount in the recipe (2 cups) for the fresh vegetable you substitute for the green beans.
Make sure the vegetable you substitute is cooked (parboiled) before adding it to the skillet. There’s no reason what so ever why you couldn’t switch the green beans out in the recipe for let’s say…
- Fresh Broccoli or Cauliflower cut into small florets
- Carrots sticks, cut thin so they cook fast
- Green or Red Bell Peppers sliced thin
- Fresh Wax Beans
- Fresh Spinach from the garden thrown in at the end of the side dish cooking time and cooked just until it wilts. (You don’t have to par boil the spinach)
- Leftover fresh vegetables from a previous meal. (these would already be cooked and just heated through before adding them to the skillet)
Would You Like To Make This Easy Penne Side Dish with Green Beans Recipe a Little Heartier ?
Want to turn this penne side dish into an entree? Try adding leftover and already cooked grilled steak or chicken in small pieces to the finished dish to make it an entree.
Warm the already grilled or cooked chicken, pork or steak (cut thinly or diced) and add it to the skillet with the other ingredients. It would be a great lunch to take to work or eat at home by heating it up in the microwave. It would also be a great way to give leftover cooked meat new purpose and make an amazing lunch or dinner. Let’s gather the ingredients for this fresh from the garden side dish and make it together.
Green Bean Penne in Garlic Butter Sauce Ingredients:
- 1 1/2 cups dried penne pasta, uncooked
- 3 Tablespoons butter
- 2 cups fresh green beans, ends snapped and cleaned
- 4 cups sliced Crimini mushrooms
- 2 Tablespoons chicken broth
- 2 Teaspoons finely chopped garlic
- Parmesan Cheese, shredded
Recipe Steps for Green Bean Penne Side Dish with Garlic Butter Sauce
Recipe Step One
Cook the 1 1/2 cups of dry pasta according to the package directions. If you don’t feel like dirtying another pan to cook the green beans, throw them into the pasta water to cook along with the pasta for the last 3 minutes of the pasta cooking time. Drain the pasta and green beans in a colander. Otherwise, cook the green beans in a pot of water until tender, about 3 minutes, drain them and set them aside.
Recipe Step Two
Melt three Tablespoons of butter in a large skillet (I’m loving this AmazonBasics skillet!) under medium heat until it’s sizzling. Add the sliced mushrooms to the pan. Cook the mushrooms in butter for two to three minutes or until the mushrooms are tender and to your liking. Add the cooked green beans to the skillet and continue cooking for another 2 – 3 minutes until the green beans are tender.
Recipe Step Three
Add the chicken broth and garlic to the ingredients in the pan and cook about 2 minutes until the ingredients are heated through. Remove the pan from the stove and add the pasta to the pan. Toss to coat all the ingredients together. Give the ingredients a good sprinkle of grated Parmesan Cheese and serve.
If you’d like to take advantage of produce in season whether it be Winter or Summer, check this article out from Wiki How that shows you how to can fresh vegetables. If you’re more of a “I think I’d rather freeze the vegetables for the Winter instead of can them” person, check out this information on freezing fruits and vegetables for later use from GettingWell.
This vegetable and penne packed side dish is “What’s For Dinner” and it’s delicious!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Smashed Parmesan Potatoes…Greek Salad with Shaved Cucumber…Pennsylvania Dutch Pepper Cabbage…Cheesy Broccoli Rice...Classic Cucumbers and Onions
Green Bean Penne in Garlic Butter Sauce
- 1 1/2 cups uncooked penne pasta
- 3 Tablespoons butter
- 4 cups cremini mushrooms sliced, (1 8-ounce package)
- 2 cups fresh green beans broken into 2-inch pieces
- 2 Tablespoons chicken broth
- 2 Teaspoons fresh garlic finely chopped
- Parmesan cheese freshly shredded
- Cook pasta according to the package directions. Drain the pasta. Keep it warm while you make the rest of the recipe.
- Using a 10-inch nonstick skillet melt the butter until it's sizzling in the pan. Add the mushrooms to the pan. Cook over medium-high heat 2-3 minutes, or until the mushrooms are tender.
- Add the green beans, continue cooking 2-3 minutes or until the green beans are tender.
- Add the chicken broth and garlic to the pan; cook 1-2 minutes or until heated through.
- Remove from the pan from the heat. Add the cooked pasta to the skillet; toss the pasta to coat it. Sprinkle the ingredients in the pan with grated Parmesan Cheese. Serve immediately.
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HELLO BUNNY !!!
I AM SO GLAD TO HAVE FOUND YOU , YOU ARE A GREAT COOK, !!! LOVE THE COMFORT FOODS, AND SOME
OF YOUR RECIPES ARE A BIT MORE GOURMET, BUT I LOVE THAT ABOUT YOU. YOU CAN COOK ANYTHING .
THANK YOU SO MUCH FOR YOUR STORIES, RECIPES, VIDEOS, AND FOR ALL YOUR INSPIRING ENTHUSIASM. .
AHH !! YOU LIVE ON THE KENTUCKY RIVER EH !!! HOW LUCKY YOU ARE TO BE ABLE TO SEE , AND HEAR THE SOUNDS OF THOSE BEAUTIFUL WAVES CRASHING AGAINST THE ROCKS, WHILE NATURE ‘S QUUERY SOUNDS HARMONIZE, AND BLEND TO THE BEAT OF THE RIVER’S EDGE, SO PERFECTLY. WHENEVER MY HUSBAND AND I
RENT A VACATION HOME FOR A GET-A-WAY, I ALWAYS PICK A RIVER HOME. OF ALL BODIES OF WATER, THE RIVER IS MY SPIRITUAL MEDITATION. I AM HAPPY YOU CAN ENJOY THAT IN YOUR LIFE EVERYDAY !!
I ENJOY YOUR WEBSITE SO MUCH, BUNNY, AND HAVE TRIED A FEW OF YOUR RECIPES. IT IS ALWAYS SO NICE, TO TRY SOMETHING NEW, AND HAVE ITE COMPLIMENT YOU WITH PRAISE FROM FAMILY AND FRIENDS. THANK YOU FOR THAT. I THINK , I MAY END UP BEING A BETTER COOK, THAN I THOUGHT I COULD BE. BUT IT WILL BE OUR SECRET BUNNY. !!! HA !! CAROL SMITH-BLUM,
Carol your comment touched me so much I read it to my husband. He agreed, you are a sweetheart. I think river people are a special breed of people. I look out my bedroom window and the river is literally right there. It’s so amazing to get up in the morning and see the fog that lays right on top of it in the morning. The color of the river changes. We’ve had alot of rain this year which has made it mostly a muddy color. Then there’s the normal green color.But then there’s my favorite color, the beautiful aqua green. I love it when I see that color. We have these beautiful ducks that come to visit. They’re big and they have orange to almost red beaks. They have white breasts with black wings. They are the biggest ducks I’ve ever seen. We have the occasionally Eagle that flies by, they have nests along the river. The Kentucky river is divided by locks that were built by the Corp of Engineers many years ago. They don’t use the locks anymore so someone that’s boating can only boat within the lock that they launch their boat in. The water between the locks are called “pools”. I love what I do so much, the blog has always been a creative outlet for me. To me there is nothing like sharing good food with people you love. Carol I consider friends as family sweetheart, you are now family! Thank you so much for coming to visit, thank you for your kind words, you have no idea how much I appreciated you taking the time to comment. I appreciate you Carol, I hope we talk again.