Beans And Greens Pasta Food

BEANS-AND-GREENS PASTA WITH FRIED EGGS

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.

BEANS, GREENS, AND PASTA

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

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.

BEANS AND GREENS PASTA

Steps:

• Spray a large skillet with cooking spray.
• Saute the onion, mushrooms, garlic, and rosemary until tender, about 5 to 8 minutes.
• Add the spinach and the broth to the skillet, then heat to boiling.
• Reduce heat and simmer, covered, until the spinach is wilted, about 5 to 8 minutes.
• Stir in the beans and cook until the broth is evaporated, about 3 to 4 minutes.
• Stir the bean mixture into the pasta.
• Add half of the cheese (if desired), and the pine nuts/almonds.
• Season to taste with salt.
• Sprinkle remaining cheese on top.

PASTA WITH GREENS N BEANS

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.