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How to Make Spring Greens Pasta

May 5, 2020 By justalittlebitofbacon Leave a Comment

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Simple pasta with spring greens is a great recipe to enjoy what you have on hand and make a quick dinner! Young greens and canned beans are tossed with orecchiette along with fresh herbs, tomatoes, and parmesan for a satisfying 30 minute meal.

Top view of a bowl of pasta tossed with spring greens, beans, and tomatoes.

Hello, all.

These days, like you, I’m looking for flexible recipes which I can make with pantry staples and what’s in the fridge. And I love making all sorts of pasta recipes with Mediterranean flavors (it’s my thing!) so a simple recipe which hits those notes is one I’m going to want to make and share with you.

What’s to love?

Perfect for staying in! In my notes from when I first made it back in March, I called it pandemic pasta or pantry dinner because this is sort of meal you need during those times when you can’t get to the store or don’t want to go.

Lot’s of spring flavor! It’s also a great source of spring flavors with green onions, young greens, and little tomatoes. I have to admit that I find the greens and reds in the dish to be very cheering as well as healthy and filling.

Very flexible! I have all sorts of variation ideas listed in the recipe for different greens, beans, herbs, and pastas. Enjoy!

Top view of a skillet full of orecchiette with arugula, beans, and tomatoes.

What do you need?

  • Pasta – Orecchiette is my favorite, but any style short or long will do
  • Spring Greens – At least 4 cups of greens
  • Beans – One can of drained beans (and you can switch to frozen)
  • Tomatoes – Fresh or sundried
  • Herbs/Cheese/Olive Oil – These add a flavor punch, so don’t skip!

Ingredients for the recipe.

How to make this

To make spring greens pasta toss cooked pasta with garlic, olive oil, and beans. Add greens to wilt and cook through. Stir in tomatoes and fresh herbs and serve.

  1. Cook your pasta while you saute the garlic in olive oil.
  2. Toss the orecchiette with some of the water in the skillet with the garlic.
  3. Add the beans and warm through.
  4. Add the greens and wilt.
  5. Finish up by stirring the tomatoes, fresh herbs, scallions, and cheese.
  6. Check the seasonings and serve!

A wood serving spoon scooping up a portion of pasta and greens out of the skillet.

More Simple Pasta Recipes

  • Pesto Pasta with White Beans
  • Pappardelle with Pancetta and Burrata
  • Mediterranean Spaghetti with Feta and Artichokes
  • Shrimp Pesto Cavatappi with Walnuts
  • Farm Stand Summer Pasta   

If you try my recipe for Spring Greens Pasta, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

Learn how to make a simple spring greens pasta with whatever greens, pasta, beans, and herbs you have in the house! White beans or red; kale, spinach, or arugula; and your favorite fresh herbs all combine into a delicious sauce and a quick dinner. | justalittlebitofbacon.com #pastarecipes #greens #pasta #vegetariandinners #pantrydinners
Print Recipe

How to Make Spring Greens Pasta

Learn how to make a simple spring greens pasta with whatever greens, pasta, beans, and herbs you have in the house! White beans or red; kale, spinach, or arugula; and your favorite fresh herbs all combine into a delicious sauce and a quick dinner.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta with greens, spring pasta
Servings: 4
Calories: 625kcal
Author: justalittlebitofbacon

Ingredients

  • 12 oz pasta
  • 1/4 cup extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 1 14-oz can beans (such as cannellini), drained
  • 4-6 cup spring greens, chopped or sliced
  • ~12 cherry tomatoes, halved
  • 2 scallions (or spring onions), sliced
  • 2-3 tbsp chopped fresh herbs, such as parsley or basil
  • 1/2 cup shredded parmesan cheese, or other similar cheese
  • kosher salt and black pepper, to taste

Instructions

  • Heat a pot of water to boiling, add a heaping spoonful of salt and cook the pasta according to the package directions minus 2 minutes.
  • Warm the olive oil in a skillet over medium low heat. Add garlic and saute until softened, about 1 minute.
  • Scoop out 2 cups of the water and then drain the pasta.
  • Add drained pasta plus 1 cup of the water to the skillet with the garlic. If you are using a hearty green (such a full grown kale), add it now. Saute until the sauce is thickened, about 2 minutes.
  • Add the beans and cook for 30 seconds.
  • Now add any more tender greens (baby kale, arugula, etc.) and continue cooking until the greens are wilted, adding more pasta water if needed.
  • Remove skillet from the heat and stir in the tomatoes, any fresh herbs/scallions, and parmesan. Toss to combine.
  • Taste and add salt and pepper as needed.

Notes

  • Pasta: I personally make this recipe with a short shape (like orecchiette or pipettes or small shells) but long shapes such as spaghetti or fettuccine are great too.
  • Beans: White beans (cannellini, small white, butter), red beans (kidney), chickpeas, or any other type you enjoy with pasta will work here.
  • Spring Greens: I used baby arugula in the photos; kale, spinach, chard, beet tops, turnips tops, or any other green which does well when sauteed will work. You can use one type of green or a mix! (For a fully pantry/freezer meal, use frozen spinach or kale.)
  • Tomatoes: Use any fresh or sundried tomato with good flavor. Cut into bite-sized pieces.
Recipe in a bowl and in the skillet with text overlay - Greens and Beans Pasta.
Recipe in skillet with serving spoon and text overlay - Spring Greens Pasta.

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Filed Under: 30 minute meals, italian recipes, main courses, mediterranean recipes, pasta love, quick dinners, recipe, spring, vegetarian mains Tagged With: arugula, beans, greens, kale, parmesan cheese, pasta, scallions, spinach, tomatoes

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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