Although the end of summer means less of that fabulous local garden abundance, at a recent September farmers' market, I was able to find beautiful tomatoes, green beans, cucumbers and summer squash still in good supply. I greedily loaded bags with these fresh items, and could hardly wait to take them home to begin another taste adventure.
Some of the tomatoes were destined to become fresh tomato sauce and others were sliced or chopped to garnish egg dishes, sandwiches and other vegetables. What wonderful taste sensations!
My favorite culinary creation, however, was comprised of steamed, fresh green beans with butter served over a satisfying Parmesan pasta and topped with chopped tomato. Not only were the colors amazingly inviting, but the wonderful combination of flavors surprised even me...so simple...so delicious.
Parmesan Green Beans For Two
Fresh green beans, stem end removed
Fettuccine or (homemade egg noodles, recipe #255)
Butter or Smart Balance Margarine
Parmesan cheese, freshly grated
Fresh tomato, chopped
Coarsely chop 1/2 C of fresh tomatoes per serving.
Place buttered, seasoned pasta on plates; top with buttered green beans and finish off with chopped tomatoes. Garnish with additional Parmesan cheese if desired. Serve immediately.