PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
- Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.
- Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.
PASTA AND BEANS
This recipe is so quick and has been in my Italian family for years!
Provided by JENNIFER75
Categories Main Dish Recipes Pasta
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix pasta with bean mixture and salt as desired.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 46 g, Fat 6.4 g, Fiber 6.1 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 227.5 mg, Sugar 4 g
MEDITERRANEAN PASTA WITH GREENS
A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.
Provided by Lia Soscia
Categories Main Dish Recipes Pasta
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
- Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
- Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g
BEANS-AND-GREENS PASTA WITH FRIED EGGS
This recipe is sponsored by Target. Creamy chickpeas and silky spinach meet chickpea spaghetti and a lemony broth for a satisfying vegetarian meal that's also gluten-free. It gets even better: A topping of sunny-side-up eggs and crunchy Parmesan frico chips make it irresistible.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large saucepan filled two-thirds full of water to a boil. Add a small handful of salt and the spaghetti. Cook for 2 minutes less than the package directions recommend.
- Meanwhile, heat a large nonstick skillet over medium heat. Spoon four 1-tablepoon rounds of Parmesan into the skillet, leaving space between each. Cook until the cheese is melted and the edges are lightly browned, about 3 minutes. Using a thin spatula, flip the rounds and cook until golden and the chips start to stiffen, 1 to 3 minutes longer. Transfer the frico to a plate to cool and crisp. Do not wipe out the skillet.
- Drain the spaghetti in a colander and rinse under cool water to prevent sticking. Wipe out the saucepan the pasta was cooked in. Place over medium heat and add the oil. Add the onion, garlic and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.
- Meanwhile, heat the same skillet over medium heat. Crack the eggs into the skillet and sprinkle with salt. Immediately reduce the heat to low and cook until the whites are firm but the yolks are still runny, 5 to 7 minutes.
- Add the broth to onion and garlic in the saucepan and bring to a simmer over medium-high heat. Stir in the chickpeas and lemon zest and juice. Add the spinach, pasta and the remaining 1/4 cup of Parmesan. Cook over medium heat, tossing gently, until the spinach is just wilted and the pasta is heated through; season with salt and pepper.
- Divide the pasta among shallow bowls. Top each with a fried egg and a crumbled frico. Serve with more Parmesan.
PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
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
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
SAUSAGE, GREENS, AND BEANS PASTA
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Sausage Chickpea Bean Rosemary Chard Escarole Parmesan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
- Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.
BEANS, GREENS, AND PASTA
This is a hearty, rustic dish, which you can vary according to the ingredients you have on hand. It's an adaptation of a recipe from the Moosewood Restaurant Cooks at Home, to which I've added penne, but you could use your favorite chunky pasta. This dish is also one of the few in which I prefer whole-wheat pasta. Any white beans will do, such as great northern, cannellini, navy, or butter beans. Strongly flavored greens, such as escarole, endive, collard greens, etc., contrast nicely with the creamy blandness of the beans, the sourness of the lemon, and the spark of the pepper.
Provided by Podkayne
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If you need to, cook the pasta until al dente.
- While the pasta cooks, sweat the garlic in the olive oil until it just starts to turn golden.
- Add the red pepper and the chopped greens, and cook until the greens are wilted and bright green.
- Add the beans and lemon juice and heat through, and remove from heat.
- Add the cooked pasta and toss. Add salt and pepper to taste.
- Serve topped with grated parmesean. (Omit this for a vegan preparation, of course.).
CREAMY GREEN BEANS AND PASTA
Make and share this Creamy Green Beans and Pasta recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
- Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
- For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 260.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 8.9, Sodium 171.4, Carbohydrate 44.2, Fiber 3.5, Sugar 7.6, Protein 13.2
RAW TOMATO AND GREEN BEAN PASTA
This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.
- Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.
- Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.
Nutrition Facts : Calories 592 g, Fat 23 g, Fiber 8 g, Protein 20 g, SaturatedFat 8 g
PASTA WITH GREENS N BEANS
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
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 WITH CREAMY GREENS & LEMON
Try a new topping for your pasta, ready in just 15 minutes
Provided by Sarah Cook
Categories Dinner, Main course, Pasta
Time 15m
Number Of Ingredients 9
Steps:
- Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
- Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.
Nutrition Facts : Calories 635 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 0.54 milligram of sodium
PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.
Provided by Vallery Lomas
Categories weekday, pastas, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
- Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
- Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
- Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
- Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
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BEANS AND GREENS PASTA | THE FULL HELPING
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3.7/5 (11)Category MainCuisine ItalianTotal Time 25 mins
- Bring a large pot of salted water to a boil. Add the pasta. Cook according to package instructions, until the pasta is tender but still a little al dente. Drain the pasta.
- While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot. Cook for two minutes, stirring constantly. Add the garlic and give everything a stir. Add the greens in handfuls, stirring as you go.
- When the greens have wilted down a bit (about a minute), add the white wine. Cook, stirring the greens, for about 3 minutes, or until the white wine has mostly reduced (you can skip this step if omitting the wine). Add the broth to the skillet.
- Allow the broth to come to a simmer and reduce the heat to low. Cook the greens for another 5-10 minutes, or until the greens are tender. Cooking time will depend on the type of greens you choose.
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