Pasta with Beans and Greens

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.

Yield:

6 servings

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Note:

Cynthia Nicholson,

Cooking Light

May 2006
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