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Pasta with Greens and Beans

NotesVideoCooking for a Crowd?

Recipe Notes

  • Substitute cleaned and chopped fresh spinach (about 6 cups).
  • Try other greens, such as Swiss chard or kale instead of spinach. Be sure to clean greens well and cook them until soft.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

 

 

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Ingredients

8 ounces
pasta (try penne)
1 Tablespoon
vegetable oil
3 cloves
minced garlic or 3/4 teaspoon garlic powder
10 ounces
frozen spinach
1 can
(15 ounces) diced tomatoes with juice
1 can
(15 ounces) white beans, drained and rinsed
1⁄2 teaspoon
salt
1⁄2 teaspoon
pepper
1⁄2 cup
grated parmesan cheese

Directions

  1. Cook pasta according to package directions. Set aside.
  2. Meanwhile, heat oil in large skillet. Add garlic and cook on low (250 degrees in an electric skillet) until soft.
  3. Add spinach, tomatoes with juice, drained beans, salt, and pepper. Once the mixture bubbles, cook uncovered on low heat for 5 minutes.
  4. Add drained pasta and parmesan to spinach mixture. Toss well and serve.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Substitute cleaned and chopped fresh spinach (about 6 cups).
  • Try other greens, such as Swiss chard or kale instead of spinach. Be sure to clean greens well and cook them until soft.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Pasta with Greens and Beans
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label
Featured in Food Hero Monthly:
pdf file Leafy Greens
Last updated: 07/14/20

6 Comments for "Pasta with Greens and Beans"

Submitted by lkraemer on Mon, 12/07/2015 - 15:57

This is a really great and simple recipe that has become one of our "regulars." I used it for a food demo in one of our cooking classes and the participants were amazed by the fact that they couldn't taste the spinach. We added an entire bag of fresh spinach and it cooked down beautifully! Some italian seasoning is a good addition.

Submitted by Miss Deborah on Mon, 11/09/2015 - 20:03

We made a couple of changes; left out tomatoes, added chopped onion, used collards, and added a few pieces of cooked bacon. Have also tried it with kielbasa or a 1/2 lb of Italian sausage.  This is one of our favorites!

Submitted by Killer Tomato on Wed, 12/10/2014 - 17:05

I guess I'm the lone voice of dissent, but I just didn't like this recipe.  I contemplated making it for one of my classes, and tested it out before class.  Nope.  Not for me.  Maybe with fresh spinach if I try again. 

Submitted by Yummy.tummy on Mon, 03/24/2014 - 17:17
This is really delicious.
Submitted by LavenderLady on Thu, 02/20/2014 - 09:32

This recipe has certainly been a hit with middle school students and adults.  I often use Swiss chard instead of spinach to introduce a mostly unfamiliar vegetable.  Students have fun guessing the name of the Swiss chard leaf. 

Submitted by chattycook on Tue, 02/18/2014 - 11:52

This recipe is fast, easy, and delicious!  I have made it with middle school kids and with adults, and everyone loves it.  I always use wholegrain pasta and it tastes great. Sometimes I add fresh basil, which makes it even tastier!  It can be served as a main dish (vegetarian!) or as a hearty side dish.

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