Pasta with Green Beans & Tomatoes | Summery & Fresh

Bring a large pot of well-salted water to a boil. Wash the green beans, trim the ends, and halve the beans if necessary.

Blanch the green beans in the boiling water for 4 to 5 minutes until tender-crisp, then remove them with a slotted spoon and immediately plunge them into ice-cold water to preserve their vibrant green color. Keep the boiling water in the pot and cook the spaghetti in it al dente according to the package instructions.

While the pasta is cooking, halve the cherry tomatoes and finely chop the garlic. Heat the olive oil in a large skillet over medium heat and gently sauté the garlic without letting it brown.