Pasta with Beans and Greens

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Pasta with Beans and Greens Recipe
Photo: Jan Smith
This recipe comes together quickly; prepare the cheese sauce while the pasta and green beans are cooking. Combine both mixtures right before serving to retain the dish's creamy consistency.
6 servings


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8 ounces uncooked cavatappi
2 cups (1-inch) cut green beans (about 12 ounces)
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups 1% low-fat milk
3/4 cup (3 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper
2 garlic cloves, crushed
3 cups coarsely chopped spinach (about 3 ounces)
3 cups coarsely chopped kale (about 4 ounces)
1/3 cup chopped fresh mint
1/4 cup (1 ounce) shaved fresh Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. Add beans to pan halfway through cooking time. Drain well.

Melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk. Gradually add milk; cook until slightly thick and bubbly (about 8 minutes), stirring constantly with a whisk. Add 3/4 cup grated Parmesan cheese, salt, black pepper, red pepper, and garlic, stirring until the cheese melts. Keep warm.

Combine pasta mixture, spinach, kale, and mint in a large bowl. Stir in milk mixture, tossing gently to coat. Spoon 1 1/2 cups pasta mixture onto each of 6 plates; top each serving with 2 teaspoons shaved Parmesan cheese. Serve immediately.

Created date

April 2006

Nutritional Information

Calories 328
Caloriesfromfat 25 %
Fat 9 g
Satfat 5.3 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 18.4 g
Carbohydrate 44.4 g
Fiber 3.9 g
Cholesterol 23 mg
Iron 3.4 mg
Sodium 607 mg
Calcium 462 mg