Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Cynthia Nicholson
Recipe by Cooking Light May 2006

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Credit: Jan Smith

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

328 calories; calories from fat 25%; fat 9g; saturated fat 5.3g; mono fat 2.4g; poly fat 0.6g; protein 18.4g; carbohydrates 44.4g; fiber 3.9g; cholesterol 23mg; iron 3.4mg; sodium 607mg; calcium 462mg.
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