Fusilli with Green Beans and Oregano

1/2 pound (2-inch) cut green beans
4 cups hot cooked fusilli (about 8 ounces uncooked pasta)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese

Bring 3 cups water to a boil in a large saucepan; add beans. Cook 4 minutes or until tender; drain. Combine the beans, pasta, and the next 7 ingredients (pasta though garlic) in a large bowl; toss well. Sprinkle with cheese.
Yield 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)

Nutritional Information
CALORIES 295(19% from fat); FAT 6.3g (sat 1.8g,mono 3.2g,poly 0.8g); PROTEIN 11.4g; CHOLESTEROL 5mg; CALCIUM 145mg; SODIUM 420mg; FIBER 3.3g; IRON 3.8mg; CARBOHYDRATE 48.7g
Cooking Light, AUGUST 2000