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Pasta with Beans and Greens

A bowl of pasta with beans and greens.

Serving Size

Serves 10, 1 cup per serving

Ingredients

  • 1 (16-ounce) package whole wheat pasta
  • 2 medium onions
  • 1 medium carrot
  • 3 large cloves garlic
  • 2 pounds (1 large bunch) spinach or kale
  • 2 (15½-ounce) cans great northern, cannellini, or lima beans
  • 2 Tablespoons canola oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Materials

  • Can opener
  • Colander
  • Cutting board
  • Large pot
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Sharp knife
  • Vegetable peeler

Nutritional Information

Instructions

1. Cook pasta following package directions. Drain, reserving 1 cup pasta water. Set aside.
2. While pasta is cooking, rinse, peel, and dice onions and carrot. Peel and mince garlic.
3. Rinse greens, more than once if needed to remove all grit. Remove tough stems. Chop coarsely.
4. In a colander, drain and rinse beans.
5. In a large skillet over medium-low heat, heat oil. Add garlic, carrot, onion, and greens. Cook until onions are soft.
6. Add ½ cup reserved pasta water and seasonings. Cook until greens are tender.
7. Add beans to greens. If needed, add a little more reserved pasta water to make a sauce.
8. Add cooked pasta to beans and greens. Toss to combine. Cook until pasta is heated through, about 5 more minutes.

Chef's Notes

  • For extra flavor, top with hot sauce or grated Parmesan cheese.
  • Use Swiss chard or any of your favorite hearty greens.
  • Use olive oil instead of canola oil, if you like.

 

Pasta with Beans and Greens

A bowl of pasta with beans and greens.

Serving Size

Serves 10, 1 cup per serving

Ingredients

  • 1 (16-ounce) package whole wheat pasta
  • 2 medium onions
  • 1 medium carrot
  • 3 large cloves garlic
  • 2 pounds (1 large bunch) spinach or kale
  • 2 (15½-ounce) cans great northern, cannellini, or lima beans
  • 2 Tablespoons canola oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flakes
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Materials

  • Can opener
  • Colander
  • Cutting board
  • Large pot
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Sharp knife
  • Vegetable peeler

Nutritional Information

Instructions

1. Cook pasta following package directions. Drain, reserving 1 cup pasta water. Set aside.
2. While pasta is cooking, rinse, peel, and dice onions and carrot. Peel and mince garlic.
3. Rinse greens, more than once if needed to remove all grit. Remove tough stems. Chop coarsely.
4. In a colander, drain and rinse beans.
5. In a large skillet over medium-low heat, heat oil. Add garlic, carrot, onion, and greens. Cook until onions are soft.
6. Add ½ cup reserved pasta water and seasonings. Cook until greens are tender.
7. Add beans to greens. If needed, add a little more reserved pasta water to make a sauce.
8. Add cooked pasta to beans and greens. Toss to combine. Cook until pasta is heated through, about 5 more minutes.

Chef's Notes

  • For extra flavor, top with hot sauce or grated Parmesan cheese.
  • Use Swiss chard or any of your favorite hearty greens.
  • Use olive oil instead of canola oil, if you like.

 

1824 Lincoln Street Denver, CO 80203

303-892-8480