green bean pasta

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.

Spaghetti with green beans

beans

spaghetti 14 ounces

tomatoes

tomato

garlic (peeled)

red onion

tbsp extra virgin olive oil

cacioricotta cheese

salt (for pasta water

black pepper (to taste)

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.

Healthy and easy, this one-pot lemon garlic pasta skillet makes for the perfect weeknight meal! Packed with fresh green beans and whole wheat pasta, it’s fast, fresh and light. Dairy free and vegan.

Lemon Garlic Pasta Skillet with Green Beans

olive oil

onion,

garlic, minced

green beans,

whole wheat penne pasta

vegetable broth

salt

pepper

almond milk (or milk of choice)

lemon

baby arugula

basil,

almonds

Add the olive oil to a large (deeper...

Add the olive oil to a large (deeper style) nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.

Add in the green beans, penne, broth, salt...

Add in the green beans, penne, broth, salt and pepper and mix to combine.

Bring the liquid just to a boil, then...

Bring the liquid just to a boil, then cover, reduce the heat and simmer fairly vigorously for about 12 to 14 minutes, stirring occasionally, until the pasta is al dente and a lot of the liquid has absorbed (there will still be a good bit of liquid in the skillet - that’s okay! It will absorb later as the pasta rests).

Add in the almond milk, lemon zest and...

Add in the almond milk, lemon zest and arugula. Continue to cook uncovered for about 2 minutes, stirring occasionally, until the arugula is wilted and a touch more of the liquid has absorbed (there will likely still be some!).

Remove from the heat. Let the pasta stand...

Remove from the heat. Let the pasta stand for 5 to 10 minutes (it will absorb liquid as it sits). Taste and season with additional salt / pepper as needed. Garnish with the fresh basil and nuts, then serve!

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Spaghetti with green beans

Lemon Garlic Pasta Skillet with Gre...

Top 2 green bean pasta recipes from across the web

The most viewed green bean pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spaghetti with green beans

Lemon Garlic Pasta Skillet with Gre...

The most viewed green bean pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine