BEANS-AND-GREENS PASTA WITH FRIED EGGS
This recipe is sponsored by Target. Creamy chickpeas and silky spinach meet chickpea spaghetti and a lemony broth for a satisfying vegetarian meal that's also gluten-free. It gets even better: A topping of sunny-side-up eggs and crunchy Parmesan frico chips make it irresistible.
Provided by Justin Chapple
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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.
PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
PASTA WITH GREEN BEANS AND ALMOND GREMOLATA
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
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
GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE
Like the restaurant dish, Greens and Beans, this recipe takes it to a new level by adding Italian sausage and pasta. This is an awesome tasting dish that takes me back to my Italian Grandmother's kitchen.
Provided by Marie
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling salted water according to package directions until al dente.
- Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
- Stir in escarole and cook until wilted.
- Stir in chicken broth, cover and simmer for about 10 minutes.
- Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
- Serve topped with additional grated Parmesan cheese.
- Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.
Nutrition Facts : Calories 649.3, Fat 27.8, SaturatedFat 8.9, Cholesterol 46.8, Sodium 1126.7, Carbohydrate 67, Fiber 8.6, Sugar 2.3, Protein 32.2
PASTA, GREEN BEANS AND POTATOES WITH PESTO
The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.
Provided by Nancy Harmon Jenkins
Categories dinner, weeknight, pastas, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
- Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
- Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
CREAMY GREEN BEANS AND PASTA
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
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
BEANS, GREENS, AND PASTA
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
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, BEANS, 'N' GREENS
Make and share this Pasta, Beans, 'n' Greens recipe from Food.com.
Provided by Pineapple
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add carrot, onion, and garlic; sauté 5 minutes. Add the oregano, salt, pepper, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Increase heat to medium-high; add pasta, beans, and spinach; cook 14 minutes or until pasta is done, stirring occasionally. Sprinkle each serving with cheese.
Nutrition Facts : Calories 304.9, Fat 5.2, SaturatedFat 1.7, Cholesterol 5.5, Sodium 507.7, Carbohydrate 50.9, Fiber 11.9, Sugar 6.1, Protein 17
PASTA SHELLS WITH BEANS, GREENS, AND SAUSAGE
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
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 AND GREENS PASTA
This is a nice homey dish that's also pretty good for you. It's great to take to work the next day in a Tupperware and heats up beautifully in the microwave.
Provided by Mirj2338
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 476.3, Fat 6.5, SaturatedFat 1.1, Cholesterol 47.9, Sodium 295.7, Carbohydrate 86.7, Fiber 16.9, Sugar 8.9, Protein 20.8
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