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.
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
How to Make It
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.