Best 11 Beef Pasta And Green Beans Recipes

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Welcome to the culinary journey of creating a delectable dish that harmonizes the flavors of beef, pasta, and green beans. This article will guide you through the tantalizing world of recipes, providing you with the knowledge and expertise to craft a masterpiece that will leave your taste buds singing. Whether you prefer a classic Italian Bolognese sauce or a modern Asian-inspired stir-fry, we've got you covered. Get ready to embark on a culinary adventure where we unlock the secrets of combining these ingredients into a symphony of flavors. Let's dive into the world of beef pasta and green beans, and discover the perfect recipe for your next culinary masterpiece!

Let's cook with our recipes!

GREEN BEAN AND BEEF PASTA SUPPER



Green Bean and Beef Pasta Supper image

It's a success story with a very happy ending when ground beef, green beans and pasta meet up in your skillet, all simmered in a warm, perfectly seasoned sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
2 cups hot water
1 cup milk
1 box Hamburger Helper™ beef pasta
1 tablespoon dried minced onion
1 1/2 cups frozen cut green beans
1 can (4.5 oz) sliced mushrooms, drained

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
  • Stir in hot water, milk, sauce mix and uncooked pasta (from Hamburger Helper box), onion, frozen green beans and mushrooms. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 5 g, TransFat 1/2 g

BEEF PASTA AND GREEN BEANS



Beef Pasta and Green Beans image

Only five ingredients are needed (and one of them is hot water!) in this super-simple skillet Hamburger Helper® dinner mix family favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 5

1 pound lean ground beef
1 package Hamburger Helper™ beef pasta
3 2/3 cups hot water
2 cups frozen cut green beans
1/4 cup grated Parmesan cheese, if desired

Steps:

  • Brown beef in 10-inch skillet over medium-high heat, stirring occasionally; drain.
  • Stir in uncooked Pasta, Sauce Mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender.
  • Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like, (sauce will thicken as it stands). Sprinkle with cheese.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 55 mg, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 1/2 g

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

STEAK AND CREAMED GREENS PASTA



Steak and Creamed Greens Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
2 3/4-inch-thick strip steaks
1 large onion, sliced thin
3 cloves garlic, sliced
2 tablespoons tomato paste
Pinch crushed red pepper flakes
1/3 cup white wine
1/3 cup heavy cream
2 cups shredded collards
2 cups shredded kale
2 cups baby spinach
1 1/2 cups shredded fontina cheese
Steak sauce, to finish
2 tablespoons chopped fresh curly parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
  • Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.
  • Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.
  • Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

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

TASTY GREEN BEANS



Tasty Green Beans image

This is an easy yet delicious way to prepare green beans. Slightly crispy and bursting with flavor!

Provided by CAROLCHIU

Categories     Side Dish     Vegetables     Green Beans

Time 45m

Yield 4

Number Of Ingredients 8

2 pounds fresh green beans, rinsed and trimmed
½ cup margarine
½ onion, chopped
1 tablespoon minced garlic
½ cup soy sauce
2 tablespoons beef bouillon
¼ cup water
salt and pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water.
  • Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 21.7 g, Cholesterol 0.4 mg, Fat 23.1 g, Fiber 8.3 g, Protein 7.3 g, SaturatedFat 4.1 g, Sodium 2743.4 mg, Sugar 5.5 g

BAKED ZITI WITH BEEF AND GREEN BEANS



Baked Ziti With Beef and Green Beans image

I'm not a fan of green beans but I have to say that I, as well as the entire family, really enjoy this recipe. Recipe is from the American Heart Association No Fad Diet book and the recipe called for no salt tomatoes and tomato paste or other added salt. Original recipe also called for 1 TBLS bacon bits which I omitted. Nice casserole style comfort food dish that is healthy and doesn't need any else served with it except a nice salad.

Provided by JackieGK

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 ounces dried ziti pasta (about 1 cup)
1 lb lean ground beef
1/2 medium onion, chopped
14 1/2 ounces diced tomatoes, undrained
1 cup nonfat beef broth
2 tablespoons tomato paste
1 teaspoon oregano
2 medium garlic cloves, minced
2 cups frozen green beans, thawed (about 8 ounces)
1 cup shredded fat free mozzarella cheese
1/4 cup shredded parmesan cheese

Steps:

  • Cook pasta according to pasta directions. Omit oil and salt if required for your dietary requirements.
  • Cook beef in nonstick skillet until brown, breaking up the meat while cooking. Drain meat and run under hot water. Wipe skillet with paper towels and put beef back into skillet.
  • Add onions to beef and cook until onions are soft about 3-4 minutes. Stir as needed.
  • Stir in tomatoes (do not drain), broth, tomato paste, oregano and garlic. Simmer for 10 minutes.
  • Mix mixture with pasta and green beans and half of the cheese.
  • Sprinkle top with remaining cheese and bake uncovered at 350 for 20 to 25 minutes.
  • TO FREEZE: Undercook pasta slightly. Freeze fully assembled. Fully thaw dish and let come to almost room temp before putting in 350 oven. Cook until heated through.
  • Serving is approx 1.5 cups.

Nutrition Facts : Calories 434.8, Fat 13.9, SaturatedFat 5.8, Cholesterol 84.3, Sodium 674.9, Carbohydrate 36.8, Fiber 5.5, Sugar 7.2, Protein 40.1

BEEF & TORTELLINI MARINARA WITH GREEN BEANS



Beef & Tortellini Marinara with Green Beans image

This hearty Italian pasta stew is a tradition with my family. It's great served with crusty Italian bread to dip in the sauce and with a nice big green salad. I like to have a glass of red wine with this meal-in-one.-Joyce Frey, Jacksville, Kansas

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 11 servings.

Number Of Ingredients 15

1 pound beef stew meat
2 tablespoons olive oil
2 garlic cloves, minced
1 jar (26 ounces) marinara or spaghetti sauce
2 cups dry red wine or beef broth
1 pound fresh green beans, trimmed
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 pound small fresh mushrooms
2 envelopes thick and zesty spaghetti sauce mix
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
2 teaspoons minced fresh rosemary
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 package (9 ounces) refrigerated cheese tortellini

Steps:

  • In a large skillet, brown beef in oil until no longer pink. Add garlic; cook 1 minute longer. Transfer to a 5- or 6-qt. slow cooker., Stir in the marinara sauce, wine, green beans, tomatoes, mushrooms, sauce mix, parsley, onion, rosemary, pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender., Stir in tortellini. Cover and cook on high for 30 minutes or until tortellini are heated through.

Nutrition Facts : Calories 310 calories, Fat 10g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1118mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.

GREEN BEANS & BACON WITH PASTA



Green Beans & Bacon with Pasta image

Here's a quick and easy weeknight pasta that's a break from the usual. Get out the egg noodles, green beans and bacon, and let's get started!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 small onion, chopped
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 pkg. (16 oz.) frozen cut green beans
2 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
4 cups egg noodles, uncooked

Steps:

  • Cook and stir onions in dressing in large skillet on medium-high heat 5 min. or until onions are crisp-tender.
  • Add beans and bacon; stir gently. Cook 8 to 10 min. or until heated through, stirring occasionally. Meanwhile, cook noodles as directed on package, omitting salt.
  • Drain noodles. Serve topped with bean mixture.

Nutrition Facts : Calories 240, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

PASTA WITH BEANS AND BEEF



Pasta with Beans and Beef image

Categories     Bean     Beef     Onion     Pasta     Tomato     Ground Beef     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté 5 minutes. Add meat and red pepper. Sauté until meat is no longer pink, breaking up large pieces, about 5 minutes. Add 6 1/2 cups broth, beans and tomato sauce; bring to a boil. Mix in pasta. Reduce heat to medium, Simmer uncovered until pasta is just tender but still firm to the bite, stirring often and adding remaining broth by 1/4 cupfuls if mixture is too thick, about 12 minutes. Season with salt and pepper.

MARILYN'S GREEN BEANS ITALIANO



Marilyn's Green Beans Italiano image

These string beans are terrific as a side dish to any Italian main course. They are a staple in my kitchen.

Provided by MARILYN PERZIK

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 6

1 ½ pounds fresh green beans, trimmed and cut into 1-inch pieces
¼ cup butter
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
salt and pepper to taste
1 ½ teaspoons chopped fresh parsley

Steps:

  • Place the green beans in a saucepan with a lid and pour enough water over the beans to cover; bring to a boil. Reduce the heat to low and cover; simmer until the beans are tender but still crisp, about 10 minutes. Drain. Spread the beans onto paper towels to dry.
  • Melt the butter in a large skillet over medium-low heat; stir the bread crumbs and Parmesan cheese into the melted butter. Reduce heat to low; add the beans and cook and stir until the beans are heated through and the crumbs are beginning to brown, about 3 minutes. Season with salt and pepper. Sprinkle the parsley over the mixture to serve.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 14.9 g, Cholesterol 23.4 mg, Fat 9.5 g, Fiber 3.7 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 282.5 mg, Sugar 2.2 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and high-quality beef.
  • Season your food well: Don't be afraid to use salt and pepper to taste. Seasoning is essential for bringing out the flavor of your food.
  • Cook the beef to your desired doneness: If you like your beef rare, cook it for a shorter amount of time. If you prefer it well-done, cook it for a longer amount of time.
  • Don't overcook the pasta: Pasta should be cooked al dente, which means it should be tender but still have a slight bite to it.
  • Use a flavorful sauce: The sauce is what really brings this dish together. Make sure you use a sauce that you enjoy and that will complement the beef and pasta.
  • Serve immediately: This dish is best served immediately after it is cooked. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

This beef pasta and green beans dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of tender beef, flavorful sauce, and perfectly cooked pasta is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.

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