By Christyna Mangum
Pasta with Beans and Greens
8 steps
Cook:30min
Chef’s Notes
For extra flavor, top with hot sauce or grated Parmesan cheese.
Use Swiss chard or any of your favorite hearty greens.
Use olive oil instead of canola oil, if you like.
Updated at: Wed, 16 Aug 2023 21:05:19 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
21
High
Nutrition per serving
Calories264.5 kcal (13%)
Total Fat4 g (6%)
Carbs48.3 g (19%)
Sugars3.3 g (4%)
Protein13.1 g (26%)
Sodium481.7 mg (24%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 x 16 ouncewhole wheat pasta
2onions
medium
1carrot
medium
3cloves garlic
large
2 poundsspinach
or kale
2 x 15.5 ouncegreat northern beans
cans, cannellini, or lima
2 tablespoonscanola oil
1 teaspoondried oregano
1 teaspoondried red pepper flakes
¾ teaspoonsalt
½ teaspoonground black pepper
Materials
Instructions
Step 1
Cook pasta following package directions. Drain, reserving 1 cup pasta water. Set aside.
Step 2
While pasta is cooking, rinse, peel, and dice onions and carrot. Peel and mince garlic.
Step 3
Rinse greens, more than once if needed to remove all grit. Remove tough stems. Chop coarsely.
Step 4
In a colander, drain and rinse beans.
Step 5
In a large skillet over medium-low heat, heat oil. Add garlic, carrot, onion, and greens. Cook until onions are soft.
Step 6
Add ½ cup reserved pasta water and seasonings. Cook until greens are tender.
Step 7
Add beans to greens. If needed, add a little more reserved pasta water to make a sauce.
Step 8
Add cooked pasta to beans and greens. Toss to combine. Cook until pasta is heated through, about 5 more minutes.
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