Inspired by GF Mommy's "Vegetable Pesto Pasta", I wanted some of my own, however, I also needed to make the mild tomato pesto along with it. Unsure at first about potatoes with pasta, but this turned out just fine. Ground beef could be a welcome addition**; I just preferred vegetarian today. Here's my adaptation:
-medium pot to cook pasta
-wok or large saucepan
1 c. uncooked Tinkyada Penne brown rice pasta (about 1/4th to 1/3rd of the bag)
1 + 2 tbsp. olive oil
3-5 large cloves of garlic
3/4 c. fresh green beans, ends removed
1 medium red potato
1 small zucchini (or half of a large one)
1 medium white onion
1-2 tbsp. dried basil leaves (use fresh leaves if you have them)
1/2 tbsp. dried oregano leaves
1/2 of a 14.5 oz can DelMonte finely diced tomatoes, drained
Parmesan cheese, for topping
1. Begin cooking up pasta according to directions on the bag. Once al dente, rinse pasta several times with cold water. Drain, then stir in 1 tbsp of olive oil and set pasta aside.
2. Once the pasta has begun heating, begin cutting up veggies: peel and mince the garlic. Set the garlic into your large saucepan or wok. Add 2 tbsp. or olive oil to the garlic. Let it sit.
3. Wash and remove ends from the green beans. Snap the longer ones in half, so they will be about the same length as the penne noodles. Dice the potatoes into 1/2 inch cubes, don't bother peeling if you use red potatoes. Rinse the potatoes in cold water. Set prepared green beans and potatoes aside.
4. Cut the zucchini into thicker matchsticks, about 1.5 inches in length. Coarsely cut up the white onion. Set sliced zucchini and onions aside, apart from potatoes and green beans.
5. Once all veggies are prepared, begin cooking up the garlic/oil mixture in the wok over medium-low heat. Let the olive oil infuse with garlic... this only takes 3-5 minutes. Don't let the garlic pieces singe; heat them until they are a lovely light tan.
6. Turn the heat up to medium-high. Add the green beans and potatoes to your wok-- be careful, my potatoes were still wet and the oil spit alot. Fry the beans and potatoes for 3-5 minutes, stirring occasionally, but not too often, so as the potatoes crisp a little.
-- by now your pasta should be done--
7. Add in the onion and zucchini slices. Season generously with basil and oregano leaves. Stir-fry the entire veggie-mixture for another 5 minutes, or until potatoes are tender.
8. Turn heat back down to medium-low. Stir in cooked and drained penne noodles. Also drain the tomatoes and pour in ~ 1 cup of diced tomatoes. Mix well. Heat pasta and tomatoes through, but don't let the tomatoes start falling apart. Serve warm with garlic bread and a nice summer salad. Top with some Parmesan, if you wish.
** EDIT- I cooked up some ground beef and added it to my leftovers. It indeed tasted great!