• 1 box whole grain elbow pasta

• 1 c. fresh green beans, trimmed, cut into ~1 inch pieces

• 1/2 (5 oz) of 10 oz jar Classico basil pesto sauce

• 10 fresh mozzarella balls, drained, sliced in halves

• 1/4 - 1/2 c. fresh chopped basil (optional)

Directions: 

Prepare elbow pasta as directed.  

Steam fresh green beans in a saucepan with 1-2 T. water covered for ~ 10 minutes or until crisp and tender.  Or prepare in home steamer.

In a large bowl combine macaroni, pesto, and green beans.  

Stir in mozzarella ball halves and serve. 

Excellent served hot as a main dish or cold as a side item.   

Suggested Servings: 8 

Nutrition Information per serving: ~390  calories, 16 gm fat, 17.5 gm pro, 5 gm fiber