Best 4 Pasta Greens And Beans Recipes

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Pasta greens and beans is a classic Italian dish that combines the flavors of fresh greens, tender beans, and hearty pasta. With a variety of greens and beans to choose from and numerous ways to prepare the dish, there's a pasta greens and beans recipe for every taste. Whether you prefer a simple sautéed preparation or a more elaborate slow-cooked stew, this versatile dish is sure to satisfy.

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:

  • Use fresh, seasonal vegetables. This will ensure that your pasta is packed with flavor and nutrients.
  • Don't overcook the pasta. Al dente pasta is the perfect texture for this dish.
  • Use a variety of beans. This will add texture and flavor to your pasta.
  • Don't be afraid to experiment with different greens. Arugula, spinach, and kale are all great options.
  • Add some nuts or seeds for extra crunch. Pine nuts, walnuts, and sunflower seeds are all great choices.
  • Serve the pasta with a drizzle of olive oil and a sprinkle of Parmesan cheese. This will add a touch of richness and flavor.

Conclusion:

Pasta with greens and beans is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this recipe a try.

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