Pasta With Greens N Beans Recipes

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SPAGHETTI WITH GREEN BEANS



Spaghetti with green beans image

A delicious and healthy green bean pasta recipe from Puglia in Southern Italy, this spaghetti with green beans is easy to make and great way to get kids to eat veggies. You can serve the bean sauce as a side dish without pasta too.

Provided by Jacqui

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 11

400 g fresh green beans 14oz
400 g spaghetti 14oz
250 g ripe fresh tomatoes 9oz (cut into quarters)
200 g tomato passata 9oz (less or omit if serving without pasta)
1 garlic clove (peeled)
1 fresh or dried red chilli pepper/ peperocino (optional)
1 red onion
2 tbsp extra virgin olive oil
cacioricotta or pecorino cheese (grated)
salt (for pasta water and to taste)
black pepper (to taste)

Steps:

  • Wash the green beans and cut off the thinner parts at each end. Peel and slice the onion very finely. Cut the tomatoes into halves or quarters depending on how big they are.
  • Pour the oil into a large frying pan or skillet, heat it and fry the garlic clove, onion and whole peperoncino until the onion starts to soften. Then add the tomato pieces and cook until they start to soften too.
  • In the meantime, in a pot with plenty of salted water, partly cook the green beans for a few minutes. Drain the beans and add them to the pan with the onion and tomatoes.
  • Continue cooking for 5 minutes then add the tomato passata and mix everything together. Simmer for 10-15 minutes. Add salt and pepper to taste.
  • When the sauce is almost ready, cook the pasta in plenty of boiling salted water according to the instructions on the packet. I used the water I cooked the beans in. If you are using fresh pasta the cooking time will be very short.
  • Remove the garlic clove and red chilli pepper from the sauce. Drain the pasta and add it to the green beans and tomato sauce.
  • Add a generous sprinkling of grated cacioricotta and mix well. I also added a handful of chopped fresh parsley or you can use basil. (both are optional)
  • Serve with more grated cacioricotta or pecorino sprinkled on top.

Nutrition Facts : Calories 553 kcal, ServingSize 1 serving

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA



Pasta With Green Beans and Almond Gremolata image

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It's available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you'll want to make again and again no matter what the season.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup sliced almonds
Scant 1/3 cup finely chopped celery leaves or parsley leaves
1 tablespoon lemon zest (from 1 medium lemon), plus more for serving
1 garlic clove, grated
Kosher salt
1 pound gemelli, campanelle or cavatappi
3/4 pound string beans, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
4 tablespoons unsalted butter
1/4 cup grated Pecorino or Parmesan, plus more for serving
Kosher salt, to taste

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
  • Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
  • While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
  • Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 376 milligrams, Sugar 4 grams, TransFat 0 grams

GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE



Greens 'n Beans Pasta With Italian Sausage image

Like the restaurant dish, Greens and Beans, this recipe takes it to a new level by adding Italian sausage and pasta. This is an awesome tasting dish that takes me back to my Italian Grandmother's kitchen.

Provided by Marie

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces pasta (I like Rotini or Penne)
2 tablespoons olive oil
16 ounces Italian sausage, removed from casing and crumbled
4 garlic cloves, minced
1 (15 ounce) package fresh escarole, chopped
1 cup chicken broth
1 (15 ounce) can cannellini beans
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta in boiling salted water according to package directions until al dente.
  • Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
  • Stir in escarole and cook until wilted.
  • Stir in chicken broth, cover and simmer for about 10 minutes.
  • Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
  • Serve topped with additional grated Parmesan cheese.
  • Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

Nutrition Facts : Calories 649.3, Fat 27.8, SaturatedFat 8.9, Cholesterol 46.8, Sodium 1126.7, Carbohydrate 67, Fiber 8.6, Sugar 2.3, Protein 32.2

PASTA WITH GREENS N BEANS



Pasta with Greens N Beans image

In East Rochester, New York, it takes Kathleen Majewski just minutes to get this fast and flavorful pasta combination on the table. "It's a snap to prepare when you brown the sausage while the noodles are cooking," she reports.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 8

8 ounces uncooked spiral pasta (3 cups)
1/2 pound bulk Italian sausage
1 small onion, chopped
2 garlic cloves, minced
1 bunch escarole or spinach, trimmed and coarsely chopped (about 4 cups)
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chicken broth
1/3 cup grated Parmesan or Romano cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.

Nutrition Facts : Calories 300 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 526mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 7g fiber), Protein 15g protein.

PASTA, BEANS, 'N' GREENS



Pasta, Beans, 'n' Greens image

Make and share this Pasta, Beans, 'n' Greens recipe from Food.com.

Provided by Pineapple

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (15 3/4 ounce) can reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1/2 cup uncooked penne (tube-shaped pasta)
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry (about 1/3 cup)
1/4 cup grated fresh parmesan cheese

Steps:

  • Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  • Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.

Nutrition Facts : Calories 304.9, Fat 5.2, SaturatedFat 1.7, Cholesterol 5.5, Sodium 507.7, Carbohydrate 50.9, Fiber 11.9, Sugar 6.1, Protein 17

PASTA WITH GREENS N BEANS



Pasta with Greens N Beans image

In East Rochester, New York, it takes Kathleen Majewski just minutes to get this fast and flavorful pasta combination on the table. 'It's a snap to prepare when you brown the sausage while the noodles are cooking,' she reports.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 8

8 ounces uncooked spiral pasta
½ pound bulk Italian sausage
1 small onion, chopped
2 garlic clove (blank)s garlic cloves, minced
1 bunch escarole or spinach, trimmed and coarsely chopped
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 cup chicken broth
⅓ cup grated Parmesan or Romano cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 68.9 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 9.9 g, Protein 27.4 g, SaturatedFat 7.9 g, Sodium 835.5 mg, Sugar 3.5 g

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