1 box pasta penne or rotini
1 tablespoon olive oil
8 oz fresh or frozen green beans, trimmed and cut into 2 inch pieces
1 onion, cut into wedges
1 vegetable bullion cube, diluted
1 1/2 teaspoons dried marjoram, crushed
2-3 garlic cloves, minced
black pepper to taste
1/2 cup water
3 roma tomatoes, seeded and chopped
1/2 bag of frozen peas
Cook pasta as directed on package, drain and keep warm.
Meanwhile, heat oil in a large skillet over medium-high heat until hot. Add green beans and onion; cook and stir 3 minutes or until onions are tender.
Add bouillon, marjoram, garlic, pepper and water; cook for 3 to 5 minutes more until beans are crisp-tender.
Add tomatoes, peas and cooked pasta. Reduce heat to medium-low; cook 3 to 5 minutes until heated through and sauce is slightly thickened, stirring occasionally.