Interesting combination with the Parmesan, mint and red pepper. Good for a weekday dinner like a meatless Monday.
Pasta with Beans and Greens
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
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Amount per serving
- Calories: 328
- Calories from fat: 25%
- Fat: 9g
- Saturated fat: 5.3g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.6g
- Protein: 18.4g
- Carbohydrate: 44.4g
- Fiber: 3.9g
- Cholesterol: 23mg
- Iron: 3.4mg
- Sodium: 607mg
- Calcium: 462mg
- 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.
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