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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
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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.
Course Main Course
Cuisine Italian
Keyword pasta with greens, spring pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

Nutrition

Calories: 625kcal