Pasta With Salsa Crudo And Green 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 SALSA CRUDO AND GREEN BEANS



Pasta With Salsa Crudo and Green Beans image

You can make this uncooked grated tomato sauce while you're waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

3/4 pound ripe, locally grown tomatoes
1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
Salt
freshly ground pepper to taste
1 teaspoon balsamic or sherry vinegar
1 tablespoon extra virgin olive oil
6 ounces green beans, trimmed
3/4 pound orecchiette, penne, farfalle or fusilli
2 tablespoons slivered basil leaves
1/4 cup (1 ounce) freshly grated Parmesan, pecorino or ricotta salata for serving

Steps:

  • Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
  • When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
  • Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 5 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams

PASTA AND BEANS



Pasta and Beans image

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

1 ½ tablespoons extra virgin olive oil
1 onion, chopped
2 tomatoes, chopped
1 (15 ounce) can cannellini beans
2 cups penne pasta
salt to taste

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

SAUSAGE, GREENS, AND BEANS PASTA



Sausage, Greens, and Beans Pasta image

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

1/3 cup olive oil
2 sprigs rosemary
8 ounces spicy Italian sausage, casings removed
1 (15.5-ounce) can chickpeas or cannellini (white kidney) beans, rinsed, patted dry
1/4 cup dry white wine
12 ounces paccheri, rigatoni, or other large tubular pasta
Kosher salt
8 cups (lightly packed) torn escarole, kale, or Swiss chard leaves
3/4 cup finely grated Parmesan, divided
Freshly ground black pepper
2 tablespoons unsalted butter

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.

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

TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA



Tagliolini with Salsa Cruda and Ricotta Salata image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds heirloom tomatoes, assorted colors preferably, stemmed, seeded and cut into 1/4-inch dice
Kosher salt
1 red onion, cut into 1/4-inch dice
1 zucchini, seeded and cut into 1/4-inch dice
1 bunch of pencil asparagus, cut into 1/4-inch rounds
8 basil leaves, cut into a chiffonade
5 sprigs of fresh oregano, leaves chopped
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 pound fresh tagliatelle or tagliolini
Big fat finishing oil
1 cup coarsely grated ricotta salata (dried salted ricotta cheese)

Steps:

  • In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
  • Bring a large pot of well-salted water to a boil.
  • Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
  • Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.

SALSA GREEN BEANS



Salsa Green Beans image

This simple treatment is a wonderful way of dressing up green beans. Maybe the reason I really enjoy this vegetable is because Mom has been fixing it this way since I was a little girl.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups fresh or frozen cut green beans
2 small onions, chopped
1/4 cup butter, cubed
3 medium tomatoes, cut into wedges
2 tablespoons salsa
1 garlic clove, minced
1/4 to 1/2 teaspoon salt

Steps:

  • In a large saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute onions in butter until tender. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

SALSA PASTA 'N' BEANS



Salsa Pasta 'n' Beans image

This warm side dish from Laura Lunardi, of West Chester, Pennsylvania is well-seasoned with cumin, cilantro and salsa, so it adds a little zip to dinnertime. For people who like even more spice, it's easy to change the salsa to a medium or hot variety.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked bow tie pasta
1/2 cup chopped onion
1 medium sweet yellow pepper, chopped
1 tablespoon olive oil
2 teaspoons minced garlic
1 can (16 ounces) red beans, rinsed and drained
3/4 cup vegetable broth
3/4 cup salsa
2 teaspoons ground cumin
1/3 cup minced fresh cilantro

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and yellow pepper in oil for 3-4 minutes or until crisp-tender. Add garlic; cook 1-2 minutes longer or until tender. , Stir in the beans, broth, salsa and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. Drain pasta; stir into bean mixture. Sprinkle with cilantro.

Nutrition Facts : Calories 370 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 806mg sodium, Carbohydrate 64g carbohydrate (6g sugars, Fiber 10g fiber), Protein 14g protein.

MEDITERRANEAN SUMMER PASTA WITH SALSA CRUDA



Mediterranean Summer Pasta with Salsa Cruda image

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 cup flavorful pitted olives, lightly chopped
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta
Parmesan, for grating

Steps:

  • In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.
  • Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

Nutrition Facts : Calories 542 calorie, Fat 25 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 12 grams, Sugar 4 grams

CREAMY GREEN BEANS AND PASTA



Creamy Green Beans and Pasta image

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

8 ounces fresh green beans, cut into 1-inch pieces or 8 ounces one 9-ounce packaged frozen cut green beans
6 ounces packaged dried bow-tie pasta, multicolored elbow macaroni or 6 ounces gemelli pasta
1 cup sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4 cup sliced green onion
1 (8 ounce) carton plain low-fat yogurt
2 tablespoons all-purpose flour
2 teaspoons prepared mustard
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup finely chopped cooked pancetta (2 ounces) or 1/4 cup ham (2 ounces)
1/4 cup grated parmesan cheese

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

SALSA PASTA



Salsa Pasta image

Is it "olé!" or "mamma mia?" Either way, you'll enjoy this quick and easy veggie-pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (7 ounces) elbow macaroni (2 cups)
1 cup frozen whole kernel corn
1 jar (8 ounces) Old El Paso™ salsa (any variety) (1 cup)
1 small green bell pepper, chopped (1/2 cup)
2 cups Progresso™ diced tomatoes (from 28-oz can), undrained
1 cup shredded Cheddar cheese (4 ounces)
Freshly ground pepper, if desired

Steps:

  • Cook and drain macaroni as directed on package.
  • While macaroni is cooking, heat remaining ingredients except cheese and pepper to boiling in 2-quart saucepan over medium heat; reduce heat to low. Simmer uncovered 5 minutes.
  • Stir in macaroni. Sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted. Serve with pepper.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 30 mg, Fat 1, Fiber 5 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg

PASTA WITH SALSA CRUDO AND GREEN BEANS



PASTA WITH SALSA CRUDO AND GREEN BEANS image

Categories     Tomato     Vegetarian     Dinner

Yield 4 people

Number Of Ingredients 9

3/4 pound ripe, locally grown tomatoes
1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
Salt and freshly ground pepper to taste
1 teaspoon balsamic or sherry vinegar
1 tablespoon extra virgin olive oil
6 ounces green beans, trimmed
3/4 pound orecchiette, penne, farfalle or fusilli
2 tablespoons slivered basil leaves
1/4 cup (1 ounce) freshly grated Parmesan, pecorino or ricotta salata for serving

Steps:

  • 1. Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. 2. When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes. 3. Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese. Yield: Serves four. Advance preparation: You can make the tomato sauce several hours before you cook the beans and the pasta.

PASTA SALAD WITH CHICKPEAS, GREEN BEANS, AND BASIL



Pasta Salad with Chickpeas, Green Beans, and Basil image

A winner at potlucks and picnics and all summer long, this farfalle pasta salad features chickpeas, crisp green beans, sharp red onion, basil, and salty capers in a delicate, creamy mayo-based dressing with lemony undertones.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 13

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/2 cup mayonnaise
1 pound farfalle
3 cups green beans, sliced and blanched
1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped fresh basil leaves

Steps:

  • Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
  • Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
  • Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

RAW TOMATO AND GREEN BEAN PASTA



Raw Tomato and Green Bean Pasta image

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

Salt and pepper
3/4 pound orecchiette
1 pound green beans, trimmed and cut into 1-inch pieces
1 pound beefsteak tomatoes, diced medium
1 small garlic clove, mashed to a paste
1/4 cup olive oil
1 tablespoon red-wine vinegar
1 cup crumbled feta cheese (4 ounces)
1/2 cup fresh dill or mint

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

SALSA AND CHILES GREEN BEANS



Salsa and Chiles Green Beans image

Make and share this Salsa and Chiles Green Beans recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
1/2 cup chopped onion
2 garlic cloves
2 (9 ounce) packages frozen green beans
1 cup salsa
1 (4 ounce) can diced green chilies
1/2 teaspoon salt

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes.
  • Add green beans, salsa, chilies and salt.
  • Bring to boil.
  • Reduce heat to low; cover, cook, stirring occasionally, 10 to 12 minutes or until beans are tender.

Nutrition Facts : Calories 67.2, Fat 2.6, SaturatedFat 0.2, Sodium 684.4, Carbohydrate 10.8, Fiber 3.7, Sugar 3.5, Protein 2.3

CHUNKY SALSA WITH BEANS



Chunky Salsa with Beans image

This is a simple, fresh ingredient salsa that is very tasty! You can improvise this a lot and try many new items in it. You can serve it fresh and it's a huge hit, but it tastes even more amazing a couple days later! I like to eat this on chips, on eggs, on just about anything and even just by itself! Use as little salt as you can to make it as healthy as possible and encourage large scoops per chip for a healthy way of eating it.

Provided by Phil36

Time 25m

Yield 8

Number Of Ingredients 13

4 medium tomatoes, chopped
3 stalks celery, chopped
1 medium bell pepper, diced
1 medium sweet onion, diced
1 medium jalapeno pepper, chopped
2 cloves garlic, minced
1 cup chopped fresh cilantro
½ cup corn kernels
½ (14.5 ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 12.1 g, Fat 0.5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 294.2 mg, Sugar 3.3 g

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FRESH SALSA VERDE RECIPE - GIMME SOME OVEN
2020-05-22 Easy breezy! To make this salsa verde cruda recipe, simply…. Blend. Toss everything in a blender or food processor and purée until smooth. Season. Taste and season with extra salt, if needed. (Or you could also add in extra lime juice, cilantro, or cumin, if you think it needs more.) Serve.
From gimmesomeoven.com
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JOW - RECIPE: PASTA WITH SALSA CRUDO
Pasta with Salsa Crudo in 4 steps and in 14 minutes by JOW: pasta (pappardelle), garlic, tomato, oregano (dried), sugar (granulated), basil (fresh) and parmesan. No cook pasta sauce!
From jow.com
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ITALIAN SALSA CRUDA - GROW A GOOD LIFE
Mix all the ingredients in a glass bowl. Let the salsa cruda sit out for a least an hour at room temperature to let the flavors marinate. Taste and adjust seasoning if needed. Makes about 3 cups. Refrigerate leftovers and use within 2-3 days.
From growagoodlife.com
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TOMATOES PACK A NUTRITIONAL PUNCH - THE NEW YORK TIMES
2010-08-23 6 ounces green beans, trimmed. 3/4 pound orecchiette, penne, farfalle or fusilli. 2 tablespoons slivered basil leaves. 1/4 cup (1 ounce) freshly …
From nytimes.com
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PASTA WITH GREEN BEANS AND CHERRY TOMATOES
2014-12-09 Cook the pasta according to package instructions. Add green beans to cook with the pasta about 3 minutes before the pasta is done cooking. When the time is up, drain pasta and green beans. Slice cherry tomatoes in half and add to a large bowl. Dice olives and add to cherry tomatoes in the bowl. Add walnuts to cherry tomatoes in the bowl.
From greenvalleykitchen.com
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PASTA WITH SALSA CRUDO AND GREEN BEANS - DINING AND COOKING
For the pasta with salsa crudo and green beans. ¾ pound ripe, locally grown tomatoes; 1 to 2 garlic cloves, green shoots removed, finely chopped or pureed; Salt; freshly ground pepper to taste; 1 teaspoon balsamic or sherry vinegar; 1 tablespoon extra virgin olive oil; 6 ounces green beans, trimmed; ¾ pound orecchiette, penne, farfalle or fusilli
From diningandcooking.com
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PASTA WITH SALSA CRUDO AND GREEN BEANS RECIPE
Mar 29, 2015 - You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle. Mar 29, 2015 - You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta Choose …
From pinterest.co.uk
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PASTA WITH BEANS AND GREENS RECIPE - SERIOUS EATS
2021-03-07 Add red pepper flakes and continue to cook, stirring, until fragrant, about 30 seconds. Increase heat to medium-high and add wine. Bring to a simmer and cook, swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine has emulsified with olive oil and mixture is slightly reduced, about 30 seconds.
From seriouseats.com
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PASTA WITH GREEN BEANS AND GARLIC: A 35 MINUTE RECIPE
Preparing the Green Beans. While the pasta is cooking, in a large skillet or pot on high heat add 1/4 cup of extra virgin olive oil and the garlic and sauté until golden, about 1-2 minutes. Lower to medium heat and add in the green beans, salt, and pepper, and …
From inventyourrecipe.com
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PASTA WITH GREEN BEANS IN RED SAUCE
Directions. 1) In a sauté pan, prepare the sauce according to the recipe on the link above. 2) Meanwhile, blanch the green beans in salted water for about 10 - 12 minutes. 3) While the beans and sauce are cooking, bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the box instructs.
From thelazyitalian.com
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PASTA WITH SALSA CRUDO AND GREEN BEANS RECIPE
Sep 9, 2016 - You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle. Sep 9, 2016 - You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta Choose a type …
From pinterest.co.uk
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EASY CHEESY SAUSAGE AND GREEN BEAN SKILLET PASTA
2018-11-15 Instructions. Preheat oven to Broil on High. Heat olive oil in a deep skillet, and brown your sausage over a medium high heat. Add in onion, and saute until fragrant, about a minute. Pour 3 cups of water over the top, add in snipped green beans and quick cook pasta, turn heat to high. Set timer, and cook for 10 minutes.
From eazypeazymealz.com
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PASTA WITH PESTO, RICOTTA AND GREEN BEANS - GIADZY
Drain well, reserving 1/3 cup of pasta water. Meanwhile, heat a large skillet over medium-high heat. Add the oil and shallots with 1/2 teaspoon salt and cook for 1 minute. Add the green beans and another 1/2 teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook another minute to ...
From giadzy.com
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QUICK & EASY SPAGHETTI WITH GREEN BEANS, TOMATO, AND TUNA …
2021-08-07 Chop 1 bunch of parsley. Heat 4 Tbsp. oil with a garlic clove, the chopped parsley and a red chili pepper to taste. Remove the garlic and pour the oil over the tomato-tuna mixture. 3. Cook the green beans in boiling water until al dente. Drain with a slotted spoon and keep the water at a boil. 4. Cut the green beans lengthwise to a similar ...
From lacucinaitaliana.com
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PASTA WITH GREEN SAUCE (SALSA VERDE) RECIPE
2019-09-14 Add the roasted tomatillos and the onion-garlic mixture (including the olive oil) and process to a salsa-like consistency. Transfer to a bowl and season to taste with salt and pepper. Cook and drain the pasta according to package directions, reserving 1/4 cup of the cooking liquid for the sauce. Stir the reserved liquid, lime juice, and chopped ...
From mygourmetconnection.com
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PASTA WITH MUSHROOM SAUCE AND GREEN BEANS - NOURISH NUTRITION …
2019-12-09 Instructions. Cook ¼-1/3 lb pasta according to box instructions. Save one cup of pasta cooking water, set aside. Transfer pasta to bowl. After pasta is cooked, add about ½ cup of water back to the pot you cooked the pasta in. Add in a large handful of washed green beans. Cover with lid and cook over medium heat.
From nourishnutritionblog.com
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SALSA CRUDO RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com
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MAKE SKILLET-CHARRED GREEN BEANS WITH SALSA IN MINUTES RECIPE
Microwave green beans at high 2 minutes. Remove green beans from bag; pat dry. Heat 2 teaspoons olive oil in a medium skillet over high. Add green beans; cook, stirring once or twice, until slightly charred, 4 to 5 minutes. Remove from heat. Step 2. Add chopped tomato, salsa, 1 tablespoon olive oil, fresh lime juice, honey, and kosher salt to ...
From cookinglight.com
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LEMON HERB PASTA SALAD WITH GREEN BEANS - KITCHN
2020-08-01 Juice the lemon and add 3 tablespoons of juice to a small jar (reserve any remaining lemon juice for another use). Coarsely chop 1/2 cup mixed fresh herbs and place in a large bowl. Add 1 pound pasta to the water and cook according to package directions until al dente, 10 to 12 minutes. Add the green beans during the last 2 minutes of cooking.
From thekitchn.com
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PASTA WITH SALSA CRUDO AND GREEN BEANS RECIPE - FOOD NEWS
1 (16-ounce) package whole wheat pasta. 2 medium onions. 1 medium carrot. 3 large cloves garlic. 2 pounds (1 large bunch) spinach or kale. 2 (15½-ounce) cans great northern, cannellini, or lima beans. 2 Tablespoons canola oil. 1 teaspoon dried oregano. 1 …
From foodnewsnews.com
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TRI-COLOR PASTA WITH GREEN BEANS: AN EASY 30 MINUTE RECIPE
2022-05-09 When the oil is hot, add the sliced garlic and sauté until golden, about 1-2 minutes. Next, add in the green beans and sauté for 5 minutes, mixing occasionally. Next, add in the diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 5 minutes, mixing occasionally.
From inventyourrecipe.com
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Top Asked Questions

How to cook green beans for pasta sauce?
Allow the garlic and chili flakes to gently cook and sizzle for about 1 minute and then add in the green beans and cook for another minute or so on low heat. Add in ¾ cup of pasta water to continue cooking the green beans and take the bite out of the garlic while creating a luxurious sauce.
What is the best way to cook fresh green beans?
Green beans sauteed in extra virgin olive oil with garlic and marinara sauce and combined with penne pasta. In this recipe I am using fresh green beans. I saute them for several minutes in garlic and extra virgin olive oil to get them tender before I add in the marinara sauce and pasta.
What is spaghetti with green beans?
Spaghetti with green beans is a popular vegetarian pasta dish in Southern Italy. It is perfect for warm days when meals need to be light and easily prepared and since beans are still in season here in Italy, I decided to give this recipe a try. I am really happy that I did! ( go straight to recipe)
How do you Cook Pasta with kale and beans?
Right before the pasta reaches this level of doneness, add the kale to the pan with the beans. Using a spider skimmer or slotted spoon, transfer pasta to pan with beans and kale along with 1 cup (240ml) pasta cooking water.

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