Penne pasta with fried okra and green beans

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 20 G., saturated fats 4 G., proteins 17 G., carbohydrates 80 G., fiber 6 G., cholesterol 6 mg, sodium 387 mg, sugar 6 G.

Pack your pasta with plenty of vitamins and fiber by pairing it with okra and green beans. For a more vibrant flavor, the vegetables are chopped and grilled, giving the pasta a more summery appearance and a delicious smoky aroma. Simply toss cooked penne pasta with the cooked vegetables, sprinkle with Parmesan, garlic, basil, and the highlight of this dish—a breadcrumb topping. It's made with large Japanese panko breadcrumbs, which are fried in butter for an even crispier texture, while a touch of lemon zest adds a vibrant flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g okra, trimmed and halved lengthwise
220 g green beans, trimmed
1/4 cup olive oil
0.5 tbsp. panko breadcrumbs
Finely grated zest of 1 lemon
340 g penne rigate pasta
1/3 tbsp. grated parmesan
2 cloves garlic, crushed
1 cup fresh basil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium heat. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket, okra-side down. Grill, turning occasionally, until browned and tender, 6 to 8 minutes.
Transfer to a cutting board. Cut the beans in half crosswise and the large okra pieces in half lengthwise.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden brown, 2-4 minutes. Remove from heat and stir in the lemon zest, season with salt and pepper to taste.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Separately, discard 3/4 cup of the pasta cooking liquid, drain the rest, and return the pasta to the pot.
Add the fried okra and green beans, Parmesan, and garlic, stirring in enough of the pasta cooking water. Stir in the basil. Divide among plates and sprinkle with the breadcrumb mixture.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Dinner / Main courses / Pasta / Food Network - recipes