16 oz. cut green beans
2 c. cooked corkscrew pasta
1 c. shredded Monterey Jack cheese or Swiss cheese
1/2 c. sliced green onions
1 tsp. basil
1 clove garlic, minced

Drain green beans, reserving 1/2 cup liquid. Combine green beans and reserved liquid with remaining ingredients; heat through. Yields 4 to 6 servings.