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

Cook Time 15

Total Time 30

Servings

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