To identify whole wheat pasta, make sure the first ingredient reads whole-wheat flour or look for the Whole Grains Council whole grain stamp.
| Level: Intermediate |
Prep: |
Yield: 12 servings |
| Total: 30 minutes |
Inactive: |
Serving Size: ¾ cup |
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 or olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried red pepper flakes
- ¾ teaspoon salt
Directions
- Cook pasta following package directions. Drain, reserving 1 cup of pasta water. Set aside.
- While pasta is cooking, rinse, peel, and dice onions and carrots. Peel and mince garlic.
- Rinse greens more than once if needed to remove all grit. Remove tough stems. Chop coarsely.
- In a colander, drain and rinse the beans.
- Heat oil in a large skillet over medium-low heat. Add garlic, carrot, onion, and greens. Cook until onions are soft.
- Add ½ cup reserved pasta water and seasonings. Cook until greens are tender.
- Add beans to greens. Add a little more reserved pasta water to make a sauce if needed.
- Add cooked pasta to beans and greens. Toss to combine. Cook until pasta is heated through, about 5 more minutes.
Cook's Note
- For extra flavor, top with hot sauce or grated Parmesan cheese.
- Use Swiss chard or any of your favorite hearty greens.
Nutrition Facts
12 servings per recipe
Serving size: ¾ cup
Calories 410 per serving
| Contents |
% Daily Value |
| Total Fat 5g |
6% |
| Saturated Fat 0.5g |
3% |
| Trans Fat 0g |
|
| Cholesterol 0mg |
0% |
| Sodium 340mg |
15% |
| Total Carbohydrate 74mg |
27% |
| Dietary Fiber 15g |
54% |
| Total Sugars 3g |
|
| Protein 23g |
|
| Vitamin A |
190% |
| Vitamin C |
35% |
| Calcium |
15% |
| Iron |
50% |
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mazzullo, N.
2024,
Pasta with Beans and Greens,
Extension | University of Nevada, Reno, Recipes
