Prepare the pasta according to the instructions on the package for al dente. Halfway through cooking, reserve 4 ounces of pasta water.
Preparing the Vegetables
While the pasta is cooking, in a large skillet or pot, add the olive oil and bring to high heat. Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
Next, add the green beans, sundried tomatoes, salt, and ground black pepper. Sauté for 5 minutes, mixing occasionally.
Lower to medium heat, add the cannellini beans with liquid, and sauté for 5 minutes, mixing occasionally.
Finally, on low heat, add the cooked pasta, pasta water, grated cheese, and cook for 2 minutes, mixing well to incorporate all the ingredients.
How To Serve
Place the sundried tomato and pasta recipe in a large serving bowl and sprinkle with grated cheese (optional).
Notes
This sundried tomato and pasta recipe is the next version of my Pasta with Green Beans series of recipes. Pasta is versatile, so I recommend adding whichever vegetables you like to this dish. I would try spinach, zucchini, chard, asparagus, peas, carrots, or Brussels sprouts.For an even more filling dish, add some grilled chicken, pork, or shrimp to this dish. Grill or bake up the meat separately and mix it into the recipe when you add the pasta.I kept the seasoning to a minimum in this recipe to highlight the flavors of the fresh vegetables. However, add whichever herbs and spices you like to make this recipe yours.