Best 4 Beans Greens And Pasta Recipes

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Beans, greens, and pasta is a classic Italian dish that is enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a weeknight dinner or a special occasion. The combination of beans, greens, and pasta provides a balanced meal that is high in protein, fiber, and vitamins. Additionally, beans greens and pasta is a relatively inexpensive dish to make, making it a great option for budget-minded cooks.

Here are our top 4 tried and tested recipes!

PASTA SHELLS WITH BEANS, GREENS, AND SAUSAGE



Pasta Shells With Beans, Greens, and Sausage image

From Weight Watchers Simply Delicious. Per 1 1/2 c. serving: 413 calories, 7 g fat, 15 mg cholesterol, 68 g carb, 7 g fiber, 20 g protein. 8 points.

Provided by ratherbeswimmin

Categories     Pasta Shells

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups small shell pasta
8 ounces sweet Italian sausage or 8 ounces hot Italian sausage
2 garlic cloves, minced
2 teaspoons dried sage
1 (19 ounce) can cannellini beans, rinsed and drained
3 cups torn spinach leaves
2 cups low sodium chicken broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

  • Cook pasta according to package directions; drain.
  • Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
  • Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
  • Add in the beans, spinach, and broth; bring to a boil.
  • Lower heat and simmer about 5 minutes or until the spinach is just tender.
  • Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.

BEANS, GREENS, AND PASTA



Beans, Greens, and Pasta image

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

4 cups cooked whole wheat penne
2 tablespoons olive oil
4 garlic cloves, minced
1 bunch escarole, chopped into 1-inch pieces
1/4 teaspoon crushed red pepper flakes
2 cups white beans or 1 (15 1/2 ounce) can white beans
1/2 lemon, juice of

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.).

PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC



Pasta with Beans, Crispy Lunch Meat, Greens and Garlic image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
One 1-pound box pasta (I'm using gemelli)
1/4 cup oil (I'm using olive oil)
8 ounces lunch meat, sliced thin (I'm using salami)
2 cloves garlic, sliced
One 15-ounce can beans, rinsed (I'm using chickpeas)
2 cups fresh greens (I'm using spinach)
2 tablespoons grated hard cheese (I'm using Parmesan)
1 teaspoon chile flakes, optional

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.

WHOLE WHEAT PASTA WITH GREENS, BEANS AND PANCETTA



Whole Wheat Pasta With Greens, Beans and Pancetta image

Make and share this Whole Wheat Pasta With Greens, Beans and Pancetta recipe from Food.com.

Provided by SusieQusie

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 slices sandwich bread, torn into quarters
3 tablespoons olive oil, divided
6 garlic cloves, minced, divided
1 1/2 teaspoons salt, divided
3 ounces pancetta
1 cup minced onion
1/4 teaspoon red pepper flakes
1 lb kale, rinsed but not dried, thick stems trimmed off, leaves chopped into 1-inch pieces
1 1/2 cups low sodium chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
13 1/4 ounces whole wheat spaghetti (weight may vary by brand, you want about 1 pound)
4 ounces Fontina cheese, 1 cup grated

Steps:

  • Make garlic breadcrumbs: In a food processor, pulse bread until coarsely ground.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute. Salt to taste and remove to a small bowl.
  • Wipe out skillet with paper towels. Heat remaining oil over medium-high heat. Add the pancetta and cook until crisp, about 8 minutes. With a slotted spoon, transfer to a small bowl.
  • Add the onion to the pan and cook until starting to brown, 5 minutes or so. Add remaining garlic and red pepper flakes. Cook another 30 seconds.
  • Add half the greens to the pan and toss until starting to wilt, about 2 minutes. Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full) and increase heat to high and bring to a strong boil. Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes.
  • Stir in the beans and pancetta. and cook until heated through. Cover and remove from heat.
  • Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Add salt to taste and the pasta. Cook stirring often, until pasta is just shy of al dente. (refer to package directions).
  • Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine. Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes.
  • Stir in the fontina cheese and serve immediately with garlic breadcrumbs.

Tips:

  • Prep Work: Before you start cooking, take some time to prep your ingredients. This will make the cooking process much smoother and faster.
  • Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor.
  • Seasoning: Don't be afraid to season your dishes well. Salt, pepper, and garlic powder are always a good starting point.
  • Cook Pasta Al Dente: Pasta should be cooked al dente, which means it should be slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Use Good Quality Olive Oil: Olive oil is a key ingredient in many of these recipes. Make sure to use a good quality olive oil for the best flavor.
  • Fresh Herbs: Fresh herbs can really brighten up a dish. Add them at the end of cooking for the best flavor.

Conclusion:

Beans, greens, and pasta are a delicious and versatile combination that can be enjoyed in many different ways. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying Sunday dinner, you're sure to find a recipe in this collection that you'll love. So next time you're looking for something new to cook, give one of these recipes a try. You won't be disappointed!

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