Slimming World Recipes Green Beans

Roasted Green Bean and Tomato Pasta - dig into a plate of this simple easy pasta dish with the delicious flavours of roasted french green beans with sweet fresh tomatoes with garlic.

One vegetable I love is French green beans, delicious when roasted with some simple seasoning and garlic like in this recipe for Roasted French Green Beans and so good I can eat a plate of them on their own.

So when I picked up some French Beans up at the grocery store this week and a new recipe was a must. So with some Penne Pasta in hand, settled on a yummy pasta dish using a couple of other ingredients that would pair well, such as fresh ripe tomatoes which create such a beautiful sauce you will want to make this again and again.

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While certain frozen vegetables are fine, I actually don't really care for frozen beans, to me they just don't have the same taste and end up with a weird rubbery texture that can be unpleasant.

If you are going to use frozen beans I recommend using whole extra fine green beans for the best result, do not use cut beans, I find those are the worst for recipe like this, as they tend to be poor quality.

When it comes to making a sauce for pasta you may be wondering what the best type of fresh tomatoes are to use. Avoid tomatoes that are labelled as salad tomatoes, etc these have very little taste and tend to be not very vibrant in colour, they really are not great to use in sauces.

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You want tomatoes that are nice and ripe with a beautiful red colour and that have meaty flesh with little to no seeds as these will yield the best sauce.

My favourites are Roma Tomatoes or Plum tomatoes, but when these are not available fresh I will use large on the vine tomatoes.

When it comes to a recipe like this where all that amazing taste comes from fresh ingredients I avoid using canned tomatoes, they are quite acidic in taste. Yes you can add some sugar to tone down the acidity, but to me they just do not compare in any way to fresh tomatoes.

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It is absolutely find to leave the skin on the tomatoes for this recipe (it's all good fibre right?), but if you prefer no skins you may be wondering what is the easiest way to peel a tomatoes.

One of the reasons many get put off using fresh tomatoes in sauces is because peeling the skin can seem like far too much hassle and effort.

While the method of scoring, blanching and then peeling fresh tomatoes can take a little longer, there is a much quicker method using a handy kitchen tool called a serrated peeler. It is perfect for soft fruits and vegetables as the little teeth grip the skin peeling it effortlessly and super quick too. Not to be mistaken with a regular vegetable peeler that doesn't have the little serrated teeth.

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I have this Kuhn Rikon Serrated Peeler which you can find on Amazon, but there are various other ones availablee out there.

I prefer to use a small amount of extra virgin olive oil in this recipe, it adds real depth and flavour to the ingredients that is just not achievable with spray oils.

If you really don't like to use calories on oil, then by all means try with an olive oil spray, but for best results I recommend using the oil. It's not many calories for a tablespoon in a recipe that serves 4 people and it well worth it.

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I use parmesan as the cheese of choice in this recipe, it has great flavour for pasta style dishes, but if you are not a fan of the strong flavour of parmesan, then feel free to swap it for a cheddar or similar cheese instead. I recommend using a medium or mature cheddar though.

This recipe is actually delicious without the cheese altogether, so if you want to you can enjoy this without adding any cheese at all.

Because the bulk of this is using vegetables I didn't opt for any sides when it came to serving this to the family. But if you have a large appetite and need to bulk out your plate then a big mixed salad with some low calories dressing of your choice is a great option to serve alongside this.

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Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

Nutritional information, values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.I love roasted vegetables and one of my favourite things to roast is French Green Beans. They are so good when roasted with some seasonings and a little olive oil.

Infact these are so darn good, I can easily eat just a plate of these on their own with a little parmesan grated on top. Delicious.

Vidalia Onions are probably my favourite variety of onion to use in a recipe, they just have so much more flavour compared to basic white onions. They caramelize really well and have a sweet flavour that is just delicious. Once you have cooked with these variety of onions, you won't want to use any other.

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They are typically grown in Vidalia, Georgia so may not be found in the UK, but don't worry these can be swapped for any variety of sweet onion instead and the recipe is just as delicious. Just try not to use regular onions, unless that is all you have available. It is worth sourcing a sweet variety of onion if you can for this recipe.

I like to use whole french beans instead of cut green beans for this recipe. They are just the best for roasting in my opinion.

While you could use spray oil if you want to save some more calories, trust me when I say the little bit of extra virgin olive oil is worth it. They just roast so much better with the little bit of oil and it really isn't many calories when divided into servings.

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And trust me when I say these on their own as your only side will be hugely satisfying. They are just delicious.

Or if you would like more recipe ideas - head on over to theFULL RECIPE INDEXwhere you will find over 900 delicious recipesand can search by ingredients, course, diet and more.

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DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED

Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site. 

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Nutritional information, values, points etc are an estimate and is to